pumpkin-soup-md

yummers!

Brrrr….today has been a cold, nasty, rainy day here in Atlanta. This is exactly the kind of day that i want to curl up on the couch with the puppies and stare at a blazing fire. It is also the perfect kind of day to make a big batch of home made soup. Something warming and thick, hearty enough to be the main course.

Pulling out my recipes this morning, i decided on the Creamy Spiced Bean and Pumpkin Soup that HK and I both love. It’s perfect for a late October day, the colors in the soup combine the golds and reds and browns and greens that stare at me through the windows.   I’d like to share my recipe as part of my “Sharing the love of Food” recipe entry. I’d love for you to share a favorite soup recipe with me.

Creamy Spiced Bean and Pumpkin Soup

1 med. pie pumpkin OR 2 C. canned pumpkin

1 med. onion, 1 red bell pepper, 2-3 chili peppers, 2 garlic cloves, all finely chopped

2 tsp. curry pwd.

1/2 tsp. ground ginger

1/8 tsp. allspice

2 C. chix stock

couple grinds salt and pepper,

1 tsp worcestershire sauce

2-3 C. kidney or pinto beans, drained

2 T. cream sherry, (or more)

roasted pumpkin seeds (for garnish)

Cook pumpkin at 400 30-40 min., or open can. ; D

Sautee onion, peppers, garlic in veg iol til soft.  Stir in spices.  Remove from heat. put vegs in food processor w/ some of the stock and pumpkin.  Puree until creamy. Continue to puree vegs and pumpkin.  Turn soup into large saucepan. Add beans and sherry. Heat for at least 30 min.  Add pumpkin seeds and a little plain yogurt before serving.

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