Saturday, September 29, 2012

black bean pumpkin soup

i've got good news and bad news folks.

i'll start with the bad news...
yes, i know. it's sad and ironic all at the same time.

here's the good news:
i've decided to stop texting and driving.

you heard it here first people.
in fact, if you are someone that i know and love,
(which i'm assuming all of my readers are)
will you take this pledge with me?

i'm going to start saying YODO (you only die once)
and i'd like it to NOT be while texting and driving.

***this public service announcement was brought to you with love :)

in other news, i decided to make pumpkin soup.
an obvious choice for fall.
and i LOVED this recipe.
it was almost a mexican pumpkin soup
with the black bean base and cumin flavors. YUM!

recipe via smitten kitchen

3 15.5oz cans black beans (about 4.5 cups), rinsed, drained
1 cup drained canned tomatoes, chopped
1 1/4 cups chopped onion
1/2 cup minced shallot
4 garlic cloves, minced
1 tablespoon plus 2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground back pepper
1/4 cup of butter
4 cups beef broth
16oz canned pumpkin puree (about 1.5 cups)
1/2 cup dry sherry
1/2 pound cooked ham, cut into 1/8" dice
3 to 4 tablespoons sherry
garnish: sour cream, pumpkin seeds (optional)


1. in a food processor, coarsely puree beans and tomatoes.

2. in a large pot, cook onion, shallot, garlic, cumin, 
salt, pepper and butter over moderate heat,
stirring often until onion is softened and beginning to brown.

3. stir in bean puree.

4. stir in broth, pumpkin, and sherry until combined 
and simmer uncovered, stirring occasionally for 25 minutes 
or until thick enough to coat the back of a spoon.

5. just before serving, add ham and extra vinegar.
simmer until heated through.
season soup with salt and pepper.

6. serve garnished with sour cream and/or pumpkin seeds.

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