Pumpkin and Black Bean Soup
Welcome to Group A’s October edition of the Secret Recipe Club!!! Regardless of how sick/tired/pregnant I’ve been over the past few months, this is the one challenge I keep signing up for because I LOVE all the recipes I’m exposed to. This month was no different, as I got to explore Baking and Creating with Avril which is stuffed with delicious treats. Apparently I was having an apple craving when I first checked out her blog as three of the top five recipes featured apples! This included her Apple Cinnamon Rolls with cream cheese, Apple Pie Cheesecake (nom!!!), and her easy applesauce muffins which I plan on making this week to go with some pumpkin chili. In the end I decided to go savory instead of sweet and also embrace the fall season by making her incredible Pumpkin and Black Bean Soup. I also enjoyed the reading the history of this recipe, as it originally came from a friend of hers. I wound up making one change to the recipe and totally blaming it on pregnancy brain. When I wrote down my shopping list I had one can of pumpkin puree and two cans of black beans. It wasn’t until later in the week when I went to make the soup that I realized I had transposed the numbers. While I debated waiting until the following week to make the soup, I wanted to give it a go anyway – figuring if it was a total wreck I could still make it again. I also adjusted the cooking method for the spice, when using curry powder I prefer to add it at the beginning and “toast” it per a tip I found in an Indian cookbook. I’m not sure if it does anything, but it’s become a habit!
2 Tbsp olive oil
1 tbsp curry powder
1 1/2 tsp ground cumin
1 medium onion, chopped
3 cups vegetable stock
1 (14 oz) can diced tomatoes in juice, undrained
1 (15 oz) can black beans, rinsed
1 cans (15 oz) pumpkin puree
1 cup 1/2 and 1/2)
salt and pepper to taste
- Heat the olive oil in a large pot over medium heat, add the spices and cook while stirring constantly for 30 seconds. Add the onion and cook until soft, or about 5 minutes.
- Add in the broth, diced tomatoes, black beans, and pumpkin puree. Stir and bring to a boil - allow to boil for a few minutes before turning heat to medium-low.
- Stir in the half and half and simmer for at least 5 minutes. Season to taste with salt and pepper.
- Serve and enjoy!
In the end, I think it worked best for my family that I only used one can. While you could still taste the pumpkin it wasn’t PUMPKIN which is a good thing to me. I do want to make this again the “right” way and since this comes together so quickly this is easily a recipe that can work post-baby!