Monday, October 29, 2012

Hurricane's and Pumpkins

If you are living on the East Coast you may have heard about a small storm called Sandy. Sandy. What kind of a name for a hurricane is Sandy? It sounds like that girl who sits near the back with mousy brown hair and glasses that is painfully quiet. Not this Sandy. This Sandy is loud and large.


Guess what else is coming up? If you guessed the election you are absolutely correct! I just want it all to be over. The election. The hurricane. All of it. If I have to hear one more newscast about either I'm gonna lose it. I swear. Thank you for listening to my brief rant. I'm done now. Promise.


What do hurricanes, elections, and pumpkins have in common? Absolutely nothing! I'm simply writing up another pumpkin recipe while hurricane Sandy blows around me, waiting, with bated breath for the power to inevitably go off. Sounds like fun huh?


Pumpkin week continues here at cskescapes and, to be honest, it'll probably continue long after this week too. I've loads more recipes with pumpkin in it. Everything from sweet to savory. Better stock up on the canned pumpkin now while you're at the store getting water and toilet paper for the storm. Just a suggestion!

This soup is amazing, in case you were wondering. I hadn't liked most pumpkin soups, because they are too sweet and cloying with cinnamon, nutmeg, and clover. Except for Charlie's grandma's pumpkin soup in Vietnam. That pumpkin soup was A.Maz.Ing. This pumpkin soup though, from Smitten Kitchen is also amazing, but completely different. It's smoky and cumin-y (totally a word people!) with a nice bit from the ham. It has transformed the way I think about pumpkin soup. I hope it rocks your world too!

Smoky Black Bean and Pumpkin Soup
Serves 6-8

3 15oz cans Black beans, drained and rinsed
1 15oz can Pumpkin, purred
1 15oz can Tomatoes, drained and diced
1 Ham steak, cubed
1 Onion, medium, diced
28oz Chicken broth
3 cloves Garlic, minced
2-3 tsp Red wine vinegar
2 tbsp Cumin
1 tsp Salt
1 tsp Black pepper
4 tbsp Butter

1. In the food processor puree the black beans and tomatoes coarsely.
2. In a medium-sized stock pot melt the butter on medium-low heat. Add the onions and garlic, cook until softened, about 5 minutes. Add the black beans, tomatoes, pumpkin, and chicken broth. Stir. Add the cumin, salt, pepper, and red wine vinegar.
3. Dice and add the ham while the soup comes to a simmer. Let the soup simmer for 15 minutes. Adjust seasonings as needed. (I added more cumin, surprise surprise!)
4. Garnish with sour cream or plain greek yogurt.


Enjoy!

 

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