Meatless Monday! Enchilada Soup

I have always had a love for Mexican inspired dishes and this soup is no exception. At first I wasn't to sure about it because it has pumpkin in it, but once I tried it, I was hooked. I could probably eat this soup once a week because it's so good! This soup is perfect for a cold night and quick and easy to make in under 30 minutes (maybe even 20 depending on how fast you chop vegetables).

I know the picture doesn't really make this soup look delicious, but it is! You could definitely mix it up a little bit if you want too with the ingredients involved, such as adding peppers (of any variety), shredded chicken if you wish, or maybe even some rice. I actually get pretty excited about leftovers of this soup because I think it's even better the next day. I wish I could take credit for coming up with it but it originally is from Hungry Girl, even though I changed a few things in the recipe. Hope you enjoy it!

Enchilada Soup
Makes 8 servings (about 1 cup)

Ingredients:
- 3 cups vegetable stock
- 1 cup celery, finely chopped
- ½ cup yellow onion, chopped
- 3 cups green enchilada sauce
- 1 can (15 oz.) pumpkin (plain, not pie mix)
- 1 cup frozen corn
- hot sauce, to taste
- shredded cheese, if desired

Directions:
1. Bring the vegetable stock to a boil in a medium pot on the stove. Add the celery and onion to the stock, then simmer for 5 minutes.
2. Stir the enchilada sauce and pumpkin into the vegetable stock and bring to a boil again. Stir in the corn and continue cooking for about 5 minutes until the corn is cooked.
3. If desired, add hot sauce to the soup. Portion into bowls and top with shredded cheese, if using.

Printable recipe

Recipe adapted from Hungry Girl

This recipe may be linked up to:

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