Amanda De Jager Friedman: Something rich and creamy for Halloween

In just a few days, Halloween will creep up on us, encompassing all its typical sinister annual habits.

It will not only sabotage children's dental health, but also the waistlines of their parents, who find themselves unable to resist the temptation to pilfer the rewards of the kiddies' candy pursuits.

Neighborhoods will be garnished with smashed jack-o-lanterns, shiny Twix wrappers and costume remnants.

Halloween makes for exhausted parents, frustrating evasion efforts for those who aren't interested, hilarious costume parties for college fraternities and endless opportunities for exploitation by retailers.

Even so, there is something I find unique and charming about the concept of trick-or-treating, and Halloween in general.

I've never been terribly interested in the ghouls and goblins, witches and faux headstones.

My autumn decor preferences tend to be anchored in the realities of the harvest season. As you know, I do have a predilection for pumpkins, and our kids love jack-o-lanterns, but that's about as festive as it gets.

However, when it comes to dressing up and schlepping around the neighborhood for treats, I think it's an awesome tradition.

American society is starved for personal contact, especially that of a spontaneous, friendly nature. As a country, we spend most of our free time in front of the television, or in our private backyards.

The sociable front porches of just a few decades ago are all but gone. They've been replaced by back patios, flat screens and text-messaging.

Growing up in the country, we had to drive a few miles between ranches to trick-or-treat, but it was well worth it.

Since the farmers in our zone didn't get many trick-or-treaters, they gave out king-sized candy bars, dollar bills, See's candy and even playing cards. We loved every last treat, and our parents enjoyed dropping by the neighboring farms to visit for a bit.

In retrospect, it was so nice to see all of the neighbors each year, and my memories of most of them still hinge on Halloween.

Trick-or-treating is one of the few institutions remaining that makes it acceptable to just ring the neighbor's doorbell, to be kind to children you don't know and to become happily juvenile -- all in the name of good fun.

It's an excuse to chat up someone around the corner whom we never otherwise talk to, to dress our dogs in banana suits and eat Snickers as if they're going out of style. What's not to love?

My recipe suggestion this week is to make a big pot of delicious soup, pour it into a hollowed out pumpkin, or maybe your cauldron, depending on what suits your style, then share it with your friends and neighbors.

Chances are, you'll make contact with someone you'd love to visit with a bit more, so open the door and be hospitable. The soup will keep for a few hours over low heat, allowing you to socialize with as many creepy crawlers as you can stay awake for.

In keeping with the pumpkin motif, this black bean pumpkin soup makes for a superlative Halloween night supper. It's hearty, tasty and fitting for the occasion.

Amanda De Jager Friedman writes about food. She owns the Piano Caffe in Merced.

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.