The house remodel is pretty much complete, the moving is done and I am over being sick. So, it is time for me to get back to work, don't you think? That means new blogs, new recipes, new ideas, new contests to enter and some fun facts about the food we eat, or maybe don't eat. It also means working on my book.
In addition to all of this I am collaborating with someone else on writing a second cookbook which will feature very easy inexpensive meals for you and your family. Face it, we could all use a little more money left in our pockets when we leave the grocery store, couldn't we?Pumpkin lovers unite! It’s that time of year again. The time for pumpkin pie, Jack O’Lanterns, toasted pumpkin seeds and colorful fall decorations. The time for carving contests, pumpkin smoothies and countless other pumpkin flavored dishes. (Can you say Yummmmmm?)
But first how about a fun pumpkin fact for today? Pumpkins are fruit, not vegetables. They are actually 90% water and are low in calories and high in fiber. They are an excellent source of vitamins A & B. The average pumpkin contains roughly 1 cup of seeds.
Enjoy and God Bless.
Black Bean Pumpkin Soup
4-6 servings
Ingredients:
2 tablespoon extra-virgin olive oil
1 medium onion, finely chopped
3 cups canned or packaged vegetable stock
1 can (14 1/2 ounces) diced tomatoes in juice
1 can (15 ounces) black beans, drained
2 cans (15 ounces) pumpkin puree
1 cup heavy cream
1 tablespoon curry powder
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
Coarse salt
Fresh, chopped chives (Optional)
Sour Cream (Optional)
Directions:
Heat a soup pot over medium heat. Add oil. When oil is hot, add onion. Saute onions 5 minutes. Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil. Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives and sour cream.
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