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


Subscribe to our e-mail newsletter to receive updates.

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!

Leave a Reply