If you’ve been reading this blog for awhile, you’re probably aware that I am a huge soup lover and my dear husband is not. But I’ve recently discovered a way for my picky husband to finish a bowl (or sometimes even two). All I need to do is serve the soup with garlic bread or cheese bread and he’ll actually put down the spoon and start dunking the bread into his soup until the bowl is wiped clean. I know, amazing.
When I saw this recipe from the always excellent and totally drool-worthy blog, Smitten Kitchen, I knew that like it or not, soup = dinner. Last weekend, I had made Cornelius’ favorite cookies and had a lot of leftover pumpkin puree on my hands. This soup seemed an easy way to use it up. I made a few changes to the recipe, leaving out the tomatoes, sherry and ham but found the results to be stellar. The soup was hearty, spicy and full of texture and a snap to make. Of course, I made a batch of cheese covered garlic bread to go along side and I heard no complaints at all.
And now for something completely different…did you know that the Food Network Canada has another new blog? Joining Food for Thought is Bazaar, a collection of food and kitchen related finds. This afternoon why not check out my new post in Bazaar on the joys of hotel bars and leave a comment!
black bean pumpkin soup
1 T olive oil
1 can of black beans, rinsed and drained
1 large onion, chopped
6 fat garlic cloves, minced
2 T cumin
1 t chipotle powder
salt & pepper
4 c beef broth (or vegetable broth)
1 1/2 c pumpkin puree
1 T cider vinegar
In a large pot, saute the onion and garlic in oil until soft. Add the cumin and chipotle and the can of beans and mash with a potato masher. Dump in the pumpkin puree and the broth and bring to a simmering boil. Just before serving, add in the cider vinegar and season with salt and pepper.