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black bean & pumpkin soup

SOooo… since it’s November, I kind of feel like seeing how many things I can make with PUMPKIN.

First I did the classic Grandma’s Pumpkin Bread recipe. It was delish. Then I had this superb pumpkin soup at Zupa’s, and tonight I attempted to re-create it. This blog is really inspiring me and is making me want to cook EVERY DAY. It’s pretty exciting. The soup turned out amazing, by the way.

Anna’s Version of Delicious Black Bean Pumpkin Soup

1 tsp. cumin
1 pumpkin, about 4 lbs. (or 1 med. can of pumpkin)
1 can black beans, drained & rinsed
1 can diced tomatoes, drained
1 1/2 cup frozen corn (or 1 can corn, drained)
1 4 oz. can pineapple tidbits (with juice)
1 can coconut milk
2 tbsp. butter
1/2 red onion
2 tsp. lime juice
2 cups chicken broth
1 bunch cilantro
2 chicken breasts, cut into bite-sized chunks
salt & pepper to taste
1/2 cup heavy cream (optional)

1. If you are preparing the pumpkin yourself, make sure you set aside at least 30 minutes to do so. I figured this out the hard way šŸ™‚ I used the microwave to cook my pumpkin. Cut the pumpkin into four pieces, discard stringy insides (keep seeds to roast later if you want!), and put each piece in for 7 minutes, turning every few minutes. It is recommended to cook the pumpkin in the microwave 7 minutes for every pound. Just make sure the pumpkin is tender enough to poke with a fork when you take it out of the microwave. Peel the skin off and dump into a blender. I blended the broth with the pumpkin to make it super smooth.

2. In a large pot, sautee the onions with the butter and cumin. Cook onions until they are slightly browned. Add the pumpkin/broth mixture, corn, black beans, tomatoes, coconut milk, pineapple, chicken, 4 tbsp. chopped cilantro, and heavy cream (if desired). I had some cream left over from the butterscotch I made for the party yesterday, and so I just dumped it in. It really did the trick with this soup. You can choose to opt out if you’re going for a little bit healthier soup, though, and it still tastes great.

3. Bring the soup to a boil. Turn down to medium-high heat, and cook for about 10 minutes (make sure the chicken is done). Add lime juice and salt and pepper to taste. Garnish with extra cilantro. It’s also supposed to be really delicious with macademia nuts. YummmmmmmmmmmmmmmYYY!

P.S. I took the picture of the soup with my camera phone because my camera is still dead. I am actually looking for a good camera if anyone hears of anything… like someone selling their camera or whatever. Can’t wait til I have a REAL camera!!!

comments

Lie
November 3rd, 2010 at 4:39 am

Yum! This soup looks SOOOOO good!!!! I want to start baking daily, too!

May 8th, 2011 at 6:11 am

i tried this!1 ITS SOO YUMMY! have you subscribed to a food magazine?

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