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!
by AmandaE at dancingveggies.com
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!
Sweet Potato Chili
Looking out the window it’s more than a little clear Mother Nature has forgotten to take her medication. We’re almost a week in to spring yet there is snow on the ground and more falling from the sky, which isn’t exactly spring in my book. This is the time of year for starting a garden, looking at the Cherry Blossoms, and sorting through the past season’s clothes. Instead I’m pulling out my snow boots and trying to figure out how to navigate my curvy slightly hilly street in order to get to the main roads and work. However I have a secret recipe for days like this: sweet potato chili. My first experience with this vegan delight was at my in-laws the day we told them we were engaged, needless to say just one bite of this winter weather soup warms me up heart and soul. This is a slightly spicier version of that soup, but for a gentler variation just leave out the jalapeno and add chili powders to taste.
1 tbsp vegetable oil
1 tbsp chili powder
1/2 tsp cayenne powder
1/4 tsp cumin seeds
1 red onion, diced
2 cloves garlic, diced
1 jalapeno, diced
2 sweet potatoes
2 1/2 cup kidney beans, presoaked (or 2 14oz cans drained and rinsed)
2 14 oz can tomatoes, chili style
1/2 cup vegetable stock
- Heat the oil in a large dutch oven over medium heat, add the spices and allow to cook for 60 seconds. Add the red onion and garlic and cook for 5-7 minutes, the onion should be translucent and the garlic golden.
- Toss in the jalapeno, cook for one minute while stirring before adding the sweet potatoes. Cook for 5 minutes, allowing the potatoes to get slightly brown, stirring to keep anything from sticking.
- Add the kidney beans along with the tomatoes and vegetable stock. Bring to a boil then cover and simmer for 45 minutes. Season to taste and serve!
by AmandaE at dancingveggies.com
I enjoy topping mine with some Greek Yogurt while Joe tends to go for shredded cheese and sour cream – either option is delicious! This dish can also be done in the slow cooker, follow the above directions and after the onion/garlic have cooked just add everything to the slow cooker and cook on low for 7 hrs or high for 2.5 hrs. For those seeking an even hotter chili, switch the jalapeno for a serrano (or habanaro!) pepper.
Note: So Delicious has no idea who I am, I just enjoy their products and more often then not they have awesome coupons on their website!
Second Note: Yes there is a hair on the lens but it wasn’t noticed until the picture was inserted and the last of the chili had been devoured – sorry!!!!
Butternut Squash Soup
Hello all of you out there in blog-land. How is the New Year treating you so far? Right now things are a little hectic over here but I’m keeping my fingers crossed that things will settle back down again shortly. I’ve been relaxing in the kitchen, testing out all of my new kitchen toys and seeing how many I can use in one meal. I must say that I am in love with my immersion blender
, it just makes everything so much easier. Part of me is wondering how I survived making soup without one, that’s how wonderful this handy little tool is. I just combine that with my new dutch oven and I am one happy cook
Tonight’s recipe features both the dutch oven and the immersion blender, but it can still be made using a standard soup pot and a blender. Just make sure the lid is secure on the blender in order to avoid painting the walls an amazing shade of orange. Not that I have any experience with doing that….
– 3lb squash
– 2tsp pepper
– 2tsp salt
– 1/2 tbsp cinnamon
– 1 tbsp olive oil
– 1 tbsp butter
– 3 cloves garlic
– 1/2 onion, diced
– 2 cups vegetable stock
– 1/2 cup water
– 1/2 cup half and half
– 2 tsp vanilla
– salt and pepper to taste
1. Preheat oven to 425. Lightly grease a roasting pan or a large cookie sheet.
2. Cut the squash in half and remove seeds. Dab with butter and top with the salt, pepper, and cinnamon. Roast in oven for 45minutes. Allow squash to cool slightly, then peel and cube.
3. Once the squash has been removed from the oven begin to heat the butter and olive oil in a dutch oven over medium heat. Add the squash once the butter has fully melted. Cook the squash for 5minutes, stirring to prevent sticking. Add the garlic and onion and cook an additional 5-7minutes, or until the onion has softened.
4. Turn heat down to medium high and add the vegetable stock and water. Slowly bring the mixture to a boil, then turn heat to low and allow to simmer for 10minutes stirring occasionally.
5. Meanwhile in a small bowl mix the half and half with the vanilla. Place in fridge and chill until ready to add to soup.
6. Once the soup has simmered for 10minutes, either use immersion blender to puree the soup or remove the soup in parts to a blender. After the soup has been pureed add the half&half vanilla mixture to the soup. Season the soup to taste and allow to simmer for an additional 10-15minutes. Serve!
I am a true sucker for winter soups but for the longest time I avoided butternut squash soup, something about it just turned me off. Then I watched an episode of Top Chef that featured a Vanilla Love Butternut Squash Soup, or something like that, and after realizing there was no way I could do a vanilla foam I decided to start experimenting some more with the soup. While this soup is not as creamier as some versions out there, I feel like it really allows the butternut squash to come out. If I knew more about the science of cooking maybe I could tell you if that was because of the vanilla, or if it’s just the simple lack of heavy creams. What I can tell you is that this soup is perfect for a chilly winter night, just add a nice piece of crusty bread to go with it.