What a wonderful start to October! A smidgen of rain – technically that was the last day of September, but details, details – turning leaves, and pumpkins. Lots and lots of pumpkins. I picked up about half a dozen pumpkins at Trader Joe’s and the check out clerk asked me if I was buying them for my kids…Um no, sir, I’m just a girl who loves pumpkins! What can I say? Pumpkins are arguably the best of all the holiday decorations – so bright and colorful, versatile and yes edible. This brings me to today’s super exciting, festive, fall recipe. Pumpkin Tortilla Soup! Full of antioxidant-rich beans, beautiful, green kale, savory spices, and creamy pumpkin puree. A pumpkin lover’s dream with a nice, subtle kick.
PUMPKIN TORTILLA SOUP
Recipe by Jentry Lee Hull
Yields 6-8 servings
Tortilla Soup Ingredients:
- 1 large yellow onion, diced
- 2 cups fresh corn (or use frozen)
- 3-4 cloves garlic, peeled, crushed and minced
- 1 bell pepper, diced
- 1 jalapeño, seeded and diced
- 2 cans black beans (3 cups), drained and rinsed
- 2 cans pinto beans (3 cups), drained and rinsed
- 1 can tomato sauce (unsalted)
- 1 can diced/crushed tomatoes (unsalted)
- 1 can pumpkin puree
- 3 cups vegetable broth
- 1-1/2 tsp. Himalayan salt
- 1 tsp. cayenne pepper
- 1 tsp. garlic powder
- 1 tsp. chili powder
- 1-2 stalks curly kale, removed from stems
Tortilla Triangle ingredients:
- 3 corn tortillas
- 1-2 tsp. olive or coconut oil, optional
- pinch of Himalayan salt
- pinch of cayenne pepper
- pinch of garlic powder
- pinch of onion powder
Tortilla Soup Directions:
- In a large pot over medium-high heat, sauté diced onion until caramelized (~5-7 min).
- Add fresh corn and sauté another few minutes until corn begins to brown.
- Reduce heat to medium, add garlic, bell pepper and jalapeño. Cook another 1-2 minutes until peppers become tender and garlic is aromatic.
- Add remaining ingredients (except for kale), stir, reduce heat, and simmer for ~20 or so minutes. Stir occasionally to keep the flavors moving and grooving, and to prevent the ingredients from sticking.
- When ready to serve, pour into serving bowls, top with fresh kale, stir the kale in to gently cook. Then, add on tortilla strips and enjoy!
Tortilla Triangle Directions:
- Preheat oven to 400 degrees F.
- Line a baking sheet with parchment paper.
- Brush tortillas lightly with oil, if using oil.
- Stack tortillas and slice into bite-sized triangles.
- Sprinkle with salt and spices. Place onto lined baking sheet in even layer.
- Bake for 8-10 minutes until crispy and golden brown.
Cheers to your health!
Coach Jentry
Gumsaba Outdoor Fitness Class schedule Saturday 10/3/15
8:30 AM Saturday Co-Ed Boot Camp – Coach Karen – Chip It Saturday!