I have been a vegetarian for about two-and-a-half years, and I am always game to try a new dish (meat-free of course). Soups, in particular, have always been a favorite meal of mine, and I get excited when I find new vegetarian recipes in cooking magazines, on the menu at restaurants, or in the aisle at the grocery store. Who doesn’t love warm, flavorful, colorful soup at the end of a long day?!
This recipe from Yes, More Please! fits the warm, flavorful, colorful bill of a truly good soup, and it’s good for you too. Roasted pumpkin-poblano soup sounds like a dream for those of us whose favorite part about the fall-winter season is enjoying pumpkin flavored everything: Pumpkin Spice Lattes, pumpkin pies, pumpkin bread and now finally I can add roasted pumpkin-poblano soup to that list.
This recipe is great because it uses natural ingredients and no chicken stock, so the soup keeps its rich and full pumpkin-y flavor. If you have ever tried your hand at making soup from a recipe at home you may have noticed that, well, all recipes are not created equally. Some soups made from scratch just seem to lack that thick, richness of flavor and texture. (Huge bummer when you’re hungry…)
This roasted pumpkin-poblano soup from Yes, More Please! is the opposite of the bland, thin pea soup you may have been forced to eat as a child. So put on that kitchen apron and get cooking! Will you try roasted pumpkin-poblano soup for dinner this week? Let us know in the comments.