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.