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.




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!