Saturday, October 30, 2010

Pumpkin Soup 2.0

Hello Fall, you sexy creature with your falling leaves, chilly evenings perfect for puppy cuddling and best of all the copious amounts of squash.  The rain still isn't getting me down, you'll have to try harder than this.  It's impossible to be bothered by the weather when I'm spending my free time keeping the kitchen warm by cooking organic local squash.  Mmm...homemade pie pumpkin puree.

I already turned my pumpkin into bread, today it was time for some soup. This one was a favorite last fall but no matter how many times I made it, there always seemed to be something missing.  This time around I figured it out.  Ancho powder!  It adds the extra kick and bit of smoky goodness that was lacking in the original recipe.  Now it is spicy and perfect.  It warms and fills you up with very little work.  And if you're not up for heading the Penzey's to get the best ancho powder money can buy, some decent chili powder will probably work just as well.

Pumpkin Black Bean Soup Version 2.0

2 15-ounce cans black beans, drained and rinsed
(or 2 cups dried beans cooked)
1 14.5-ounce can diced tomatoes (or 3 fresh tomatoes diced)
4 cups vegetable broth

4 tablespoons olive oil

1/2 cup onion, chopped
2 garlic cloves, minced

2 tablespoons ground cumin
2  teaspoons kosher salt
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon ground black pepper
1 teaspoon cayenne pepper

2 teaspoons ancho chili powder

1 16-ounce can pumpkin puree
3 tablespoons balsamic vinegar
Baked pumpkin seeds, for garnish

In a food processor puree the beans and tomatoes with half of the vegetable broth.  (If you have an immersion blender you can just blend the soup at the end.)

Warm oil in a large pot then sauté red onion, garlic, cumin, salt, cinnamon, allspice, pepper, cayenne  and ancho powder on medium heat until onion and garlic are browned; about 3 minutes.

Add pureed ingredients, pumpkin and the rest of the broth to the pot. Simmer uncovered until thick, stirring often and scraping the bottom, about 30 minutes or until warmed through.

Before serving stir in balsamic vinegar. Garnish with baked pumpkin seeds.  I baked my own pumpkin seeds sprinkled with ancho powder.

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