Chorizo Pumpkin Soup

[Guest guest]

*I found meatless (and gluten free) soy chorizo at Super Wal-Mart last week

and have been looking for a recipe to use it in. This sounds great and

perfect for the season. I've adapted it to vegan. The chorizo is called

Frieda's Soyrizo. I found it in the produce section with the vegan cheeses

and soy luncheon slices. ~ LaDonna ~

 

Chorizo Pumpkin Soup

 

This creamy pumpkin soup will warm you up and fill you up. Chorizo and onion

adds texture and the subtle pumpkin flavor melds with the broth to provide

you with an unforgettable taste.

 

5 cups chicken-style broth

3 cups pumpkin puree

3/4 cup soy milk (plain)

1 lb soy chorizo cooked and coarsely chopped

2 tablespoons oregano

1/2 teaspoon cumin

5 cloves of garlic, peeled and finely chopped

2 potatoes, peeled and diced into 1/2 inch cubes

1/2 cup cilantro, chopped

1/2 cup and 1/3 cup onion chopped

1 tablespoon oil

 

Heat the oil in a large pot. Sauté the 1/3 cup onions and the garlic over

medium heat for about 1 minute. Carefully add in the broth, pumpkin, chorizo

and potatoes. Stir in the oregano and cumin. Bring to a boil and then turn

down to a simmer.

 

Simmer for about 45 minutes or until potatoes are tender. Remove from heat

and let cool for 10 minutes. Stir in soy milk and serve immediately topped

with a tablespoon each of cilantro and onion.

[Guest guest]

I loved this item when I got it for my son. Unfortunately our Wal-Mart

stopped carrying it soon after that. You can use it in almost any tex-mex

dish to make it vegan and gluten free. We made quesadillas (corn tortillas

and tofutti), tacos, we even used it to make dip.

 

 

 

 

 

On Behalf Of LaDonna

Tuesday, November 01, 2005 4:14 PM

 

Chorizo Pumpkin Soup

 

 

 

*I found meatless (and gluten free) soy chorizo at Super Wal-Mart last week

and have been looking for a recipe to use it in. This sounds great and

perfect for the season. I've adapted it to vegan. The chorizo is called

Frieda's Soyrizo. I found it in the produce section with the vegan cheeses

and soy luncheon slices. ~ LaDonna ~

 

Chorizo Pumpkin Soup

 

This creamy pumpkin soup will warm you up and fill you up. Chorizo and onion

adds texture and the subtle pumpkin flavor melds with the broth to provide

you with an unforgettable taste.

 

5 cups chicken-style broth

3 cups pumpkin puree

3/4 cup soy milk (plain)

1 lb soy chorizo cooked and coarsely chopped

2 tablespoons oregano

1/2 teaspoon cumin

5 cloves of garlic, peeled and finely chopped

2 potatoes, peeled and diced into 1/2 inch cubes

1/2 cup cilantro, chopped

1/2 cup and 1/3 cup onion chopped

1 tablespoon oil

 

Heat the oil in a large pot. Sauté the 1/3 cup onions and the garlic over

medium heat for about 1 minute. Carefully add in the broth, pumpkin, chorizo

and potatoes. Stir in the oregano and cumin. Bring to a boil and then turn

down to a simmer.

 

Simmer for about 45 minutes or until potatoes are tender. Remove from heat

and let cool for 10 minutes. Stir in soy milk and serve immediately topped

with a tablespoon each of cilantro and onion.

 

 

Our vegan and gluten free recipes are available in the archives for

this group or at the following URL (***Recipes Posted to VGF***):

 

 

 

Check out these affiliated vegan lists ~

 

http://www.Christian-Vegan-Cooking

http://www.VintageVeganTea

http://www.VeganFoods4HealthyLiving