Hungry Hiker Pumpkin Soup

After a long, wet, and muddy day on a New Hampshire section of the AT this last weekend, eating Mexican-ish pumpkin soup in a dry lean-to was a great way to end the hike. Happy fall travels, y’all.

2-3 cups water
1/2 vegetable bouillon cube
1 can pumpkin (Make sure not to buy the pumpkin pie mix.)
1 small can green chiles
1 small can corn (Mexican style if you’re feeling it)
1 can black beans (I’m a fan of butter beans as well)
1 small bag Corn Nuts
1 tbsp dried cilantro
1 small yellow onion

Cut up your onion and throw it in the pot with water. Bring the water to a boil, drop in your bouillon and stir. Add your pumpkin, green chiles, corn, black beans and let simmer for a few minutes, adding water if you like it a little thinner. Take it off the heat, stir in your cilantro and pour it into your bowl. Top with Corn Nuts and dive in. Will feed two hungry hikers.

MP3: Thoughts & Words – Morning Sky


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One Response to Hungry Hiker Pumpkin Soup

  1. Dan October 18, 2011 at 8:56 pm #

    Ah, a man after my own heart. I can think of nothing better of a nice squash or gourd soup once it starts to cool off… well, perhaps one accompanied by a hearty ale. I can’t say I’ve tried pumpkin so maybe this is a sign that I need to branch out and give this one a go!

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