Spicy Mexican Pumpkin Soup

marigold dutch oven with spicy pumpkin soup 

Yields: 10 servings
Prep time: 5 min
Cook time: 20 min


Ingredients
• 1 tablespoon olive oil
• 4 cloves garlic (minced)
• 2 teaspoons ground cumin
• 2 tablespoons red curry paste

• 2 - 15 ounce cans pumpkin
• 2 - 10 ounce cans diced tomatoes
  with green chiles
• 2 - 15 ounce cans fire roasted corn
• 1½ cups salsa (chef's choice)
• 2 cups vegetable broth
• 1 - 14 ounce can coconut milk
• salt and pepper to taste
• ½ cup cilantro (chopped)
• 2 teaspoons agave nectar

• ½ lime


TOOLS NEEDED:  (CLICK TO PURCHASE)

ID21 STEEL 
SAUTEUSE
(5 QT.)
STAINLESS
STEEL
SOUP LADLE 

 

1. Add olive oil to Dutch Oven and heat over medium. Once hot, turn down heat to medium-low and add cumin, curry paste, and garlic. Stir while heating for 2 minutes.

adding garlic to marigold cast iron dutch oven

 2. Add in the canned pumpkin and stir. Cook for 5 minutes. 

add pumpkin to marigold cast iron dutch oven

  3.Add in tomatoes, salsa, and corn. Stir and cook covered for 5 minutes.

 

4. Add in vegetable broth. Simmer for 5 minutes.

add chicken broth to 5 quart marigold dutch oven for spicy pumpkin soup

5. Stir in coconut milk ½ can at a time. Turn off heat and stir. If you like it less creamy, use only ½ of the can.

adding coconut milk to pumpkin soup in 5 quart cast iron marigold dutch oven 

6. Season with salt and pepper to taste. Stir in agave nectar and lime juice. Sprinkle in chopped cilantro leaves and stir thoroughly.

adding agave pumpkin soup in 5 quart cast iron marigold dutch oven

7. Allow to cool before serving.

pumpkin soup in 5 quart cast iron marigold dutch oven   

  Enjoy!