Friday, October 29, 2010

Southwestern Pumpkin Soup

1.  Onion - (one, this is the only thing that needs chopped - the rest are in cans, hurray!)
2.  Extra-virgin Olive oil - (just enough to saute the onions with)
3.  Stock - (3 cups of stock - either vegetable, chicken, or beef - your choice)
4.  2 (15 oz) cans of pumpkin puree
5.  2 cans of diced tomatoes
6.  1 can of black beans (drain the water in it)
7.  Curry (a palm full - or about two tablespoons)
8.  Cumin (a half a palm full - or one tablespoon)
9.  Cayenne (optional for heat - a pinch, or a half or whole teaspoon - to taste) or fresh cilantro (rough chopped).
10.  2 cups of cream (added at the end to lighten up everything).

Get a dutch oven or a stock pot ready and heated on medium heat.  Pour in a little bit of extra-virgin olive oil and saute the minced onion (enjoy the smell).  Pour in your stock, after the onion is semi-cooked or sorta translucent.  Add the pumpkin puree (watch out for the splatter, get the puree as close to the stock when you scoop it out).  Add the diced tomatoes, and the black beans.  Mix the "mixture."  Flavor it with the spices.  Finally add the cream.  Lower the heat to allow everything in the pot to marry.  Addendum:  Ms. Karen Sweitzer added garlic to this recipe and it was perfect!  SO don't forget to add some fresh garlic for that edge!

Eat with:
1.  You can eat this on its own, like you would any other soup.
2.  Grilled Cheese Sandwich.
3.  Semi-home-made flour tortilla chips on the side (recipe forthcoming).