Black Eyed Peas, the Non-Musical Variety: Pumpkin and Tomato Soup with Savory Beancakes

 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.


Pumpkin Tomato Soup
Serves 6
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  1. Olive oil for the pan
  2. 1 onion, diced
  3. 2 jalapenos, diced
  4. 1 can crushed tomatoes
  5. 1 can canned pumpkin
  6. 1 TB honey
  7. ½ tsp nutmeg
  8. ½ tsp dried thyme
  9. 5 cups chicken or vegetable stock
  10. 1 can cannelloni beans
  11. Parsley, finely chopped to garnish
  12. Goat cheese, to taste
  13. Salt and pepper
  1. 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.
  2. Add the honey, tomatoes, pumpkin and stock. Simmer about 10 minutes.
  3. With an immersion blender, puree until smooth. Add the beans and boil for about 5 minutes.
  4. When you are ready to serve, add goat cheese and parsley to each bowl.
The Hungary Buddha Eats the World



pumpkin soup


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)

2 carrots

½ onion

½ cup flour

1 egg

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.



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