HAPPY NEW YEAR! I’m so excited that last year’s resolution (learn how to cook) was resolved! I’ve still been cooking, just no pics or entries. I will continue my learning journey again this year since a disaster snapper dish earlier this week so kindly (and smellily) reminded me the learning and mastering is FAR from over! Oops.
To back track a few months, I ventured to Santa Fe in October and basically ate my way through the city with a side of visiting art galleries! If you’ve never been to Santa Fe, it is culinary HEAVEN! (I plan to return again in May!) My first night there, I dinnered at my hotel’s restaurant and found the most wonderful and delicious thing as an appetizer… black bean and pumpkin soup! I picked it because it sounded very New Mexican and was seasonal — why not? BEST. PICK. EVER. (The soup definitely out-shined my dinner entree.) I craved this soup, even after some fabulous fine dining meals and being stuffed. It took every inch of will power to not get room service and order it each night. (Yes, it really was THAT fabulous!)
No surprise that as soon as I returned home, I tried to make it. In soap opera fashion, this is a multi-part soup series! There will be spice, heat and mystery! I’ve made this soup in many ways since October and I’ve finally perfected it. This was my first attempt — is more broth based. Enjoy and stay tuned for the other variations in the series!
Need:
2 tablespoon EVOO
.5 onion
3 cups vegetable stock (in a carton near the chicken stock)
1 can diced tomatoes in juice
1.5 cans black beans, drained
2.5 cans pumpkin puree (with canned vegetables)
1 cup heavy cream
1 tablespoon curry powder
1 1/2 teaspoons ground cumin
1-2 tablespoons cayenne pepper
Hollyized Steps:
Chop your onion into small pieces aka mince.
Add the EVOO to your pot and put on medium heat. Let the oil get hot and add the onion after the oil is hot — about 4 minutes.
Once the onions have absorbed the oil and begin to jump, add the remaining ingredients into the pot. Stir and let simmer on medium heat for about 20 minutes, stirring occasionally.
Then serve with some table water crackers — crumble in the soup to help absorb the spicy flavor from the cayenne pepper and curry powder. Enjoy on a chilly afternoon or night with a glass of chardonnay!
Remember this was my first try (but still turned out delish!) and stay tuned for part two, when the soup changes personalities and ventures to the cream side! Dun dun duunnnn! 🙂
soup opera
Ingredients
- 2 tbsp EVOO
- .5 onion
- 3 cups vegetable stock (in a carton near the chicken stock)
- 1 can diced tomatoes in juice
- 1.5 cans black beans, drained
- 2.5 cans pumpkin puree (with canned vegetables)
- 1 cup heavy cream
- 1 tbsp curry powder
- 1 1/2 tsp ground cumin
- 1-2 tbsp cayenne pepper
Hollyized Steps:
- Chop your onion into small pieces aka mince.
- Add the EVOO to your pot and put on medium heat. Let the oil get hot and add the onion after the oil is hot — about 4 minutes.
- Once the onions have absorbed the oil and begin to jump, add the remaining ingredients into the pot. Stir and let simmer on medium heat for about 20 minutes, stirring occasionally.
- Then serve with some table water crackers — crumble in the soup to help absorb the spicy flavor from the cayenne pepper and curry powder. Enjoy on a chilly afternoon or night with a glass of chardonnay!
