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Wednesday, Oct. 28, 2009

Recipe: Black bean pumpkin soup

2 15-oz cans black beans

1 15-oz can diced tomatoes

2 tablespoons olive oil

1 lb. smoked sausage or kielbasa, quartered length-wise and diced

3 stalks of celery, sliced

1 yellow onion, diced

2 carrots, peeled, quartered length-wise, and sliced

2 cloves garlic, minced

2 quarts broth or stock: chicken, beef or vegetable will work just fine

2 cups pumpkin puree or canned pumpkin (not pumpkin pie filling)

1 tablespoon cumin

2 teaspoons chili powder

Salt and pepper to taste

Pumpkin seeds, also known as pepitas, for garnish; green onions, sliced, for garnish

In a blender or food processor, blend black beans and tomatoes. Add a little of the stock or broth, if needed, to thin the mixture. Blend just until the beans are well incorporated with the tomatoes, but not pureed.

In a large, heavy bottomed soup pot over medium-high heat, sauté sausage, celery, onion and carrots in olive oil until translucent. Add garlic and sauté a few minutes more. Pour broth over vegetables and sausage, and boil until vegetables are very tender, about 15 minutes. Stir in the black bean tomato mixture, the pumpkin, cumin and chili powder. Bring to a boil, and simmer for about five minutes. Season with salt and pepper to taste. Add extra broth if needed for desired consistency.

To serve in a pumpkin: cut the top off of a large pumpkin and clean out the guts. Rinse the entire pumpkin well with hot water. About 10 minutes before serving the soup, fill the pumpkin with boiling water to heat the inside of the pumpkin. Dump out the water just before filling the pumpkin with soup. Ladle into bowls for hungry hobgoblins.