I really like pumpkin soup. I have a go-to recipe that I employ regularly during the fall. It’s curry, it’s pumpkin, it’s apple…it’s delicious. Today’s is a bit different by pairing the famous gourd with tomatoes and chilies (which added an unexpected kick, if I say so myself). It actually tasted much more like tomato soup rather than pumpkin and I was okay with it. Mighty tasty. The original recipe called for adding heavy cream which I didn’t really care to add, so I threw in a dollop of goat cheese for that smidge of creamy and tart that did not cloud the overall taste of the soup.
- Olive oil for the pan
- 1 onion, diced
- 2 jalapenos, diced
- 1 can crushed tomatoes
- 1 can canned pumpkin
- 1 TB honey
- ½ tsp nutmeg
- ½ tsp dried thyme
- 5 cups chicken or vegetable stock
- 1 can cannelloni beans
- Parsley, finely chopped to garnish
- Goat cheese, to taste
- Salt and pepper
- Heat some oil in the bottom of the stock pot, enough to coat. Add the onions and jalapenos and sauté until soft. Add the spices and cook another two minutes.
- Add the honey, tomatoes, pumpkin and stock. Simmer about 10 minutes.
- With an immersion blender, puree until smooth. Add the beans and boil for about 5 minutes.
- When you are ready to serve, add goat cheese and parsley to each bowl.
To accompany the above tastiness, I tried something pretty far out of the Buddha box: black-eye pea bean cakes from Burkina Faso. I’m a big fan of regular breakfast pancakes, but have never really gotten into any other food-patty alternatives: potato pancakes, zucchini cakes, rice cakes, etc. I’ve also never eaten black-eyed peas (yeah…I dunno about that one either). Unfortunately, when all was finished and the cakes were cooked, I can’t say I was impressed. They were only okay, and actually tasted a whole lot better when I topped them with salsa, which I’m going to go out on a limb and say is NOT authentic West African (though it did, strangely enough, complement the soup rather well).
1 can black eyed peas (or about 2 ½ cups if you are using fresh)
½ cup flour
Salt and pepper
1. Place all the items in a blender or food processor. Season to taste then blend to a smooth paste.
2. By the spoonful, drop into a sauté pan, flatten and shallow fry in oil until browned (about 10 minutes), turning occasionally.
Not everything is going to be a home run, but I do encourage you to give the soup a try, because it was really very good and much better than the peanut butter toast I had originally planned on eating before I yelled at myself for being lazy. And, maybe it was just own personal tastes, but if you really like black eyed peas, give the patties a go as well.