Thursday, October 28, 2010

Pumpkin Soup's On!

I sometimes(mostly) post my recipes with no pictures. This is because I suck at taking them. Right now in my life, with two teens and a 10-year-old(going on 30), all of whom are homeschoolers, a husband who works out of town, and the daily chaos that is, remembering to take pictures is also an issue.

As usual, all measurements are approximate. This soup kicks the butt of all previous soups I've ever made, LOL, it is *that* good!

Pumpkin Black Bean Soup with Chipotle and Cumin

1 pie pumpkin(about 3-4 pounds), roasted and peeled

1(or 2 if you've got more to feed) can black beans, drained and rinsed

1/8 to 1/4th tsp chipotle powder(go easy, this stuff is powerful hot)

1/2 tsp cumin powder

1 onion, chopped and softened

1-2 garlic cloves, pressed and cooked with the onion

6-7 cups chicken or veggie broth(I use Better than Boullion paste)

Combine half the pumpkin, half the onion, garlic, spices, and half the beans in a blender. Add enough water to blend it well(this will be part of your water count, I used 4 cups but it will depend on your blender's size). Pour into a large pot or saucepan(3 quart). Blend remaining pumpkin with more broth but reserve the beans. Combine pumkin mixture, remaining beans and onions, and the leftover broth in saucepan/pot, and simmer on low heat for 30 minutes. Serve hot topped with a dollop of sour cream.

Let me know if you make this!

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