Mexican Pumpkin Soup - take your Thanksgiving south of the border with this healthy, chunky, oil-free, gf vegan soup. (We found it too mild/bland for our tastes, so used veggie broth instead of water, tossed in 1 cup organic frozen corn, and added about 2 TBSP of salsa, a couple dashes of hot sauce, and some garlic salt (to taste) to our individual servings. Avocado or black olive slices would be good in it too - it's an easy recipe to customize).

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