Chipotle Pumpkin Potato and Bean Soup
This hearty fall soup is packed with flavor! It is also a full meal in and of itself, thanks to all of the delicious veggies and beans included in it! It is the perfect weeknight meal on a chilly fall day, and is even delicious when made ahead of time!
Author: Amy Lyons O’Neil
Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.
- In a large pot, combine the onions, garlic, celery, tomatoes, pumpkin, chili powder, cumin, chipotles and vegetable broth.
- Bring to a boil, then lower to a simmer, and cook for about 10 minutes, then add the potatoes, and squash and cook for about 10 minutes more until they are tender.
- Then add the corn and beans and stir in and cook until heated through, a few minutes. Serve!
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