Things that suck about Paul traveling:
1. If anything goes wrong electronically, I’m screwed.
2. There’s nobody here to kill spiders for me.
3. I have to bring the trash out.
4. No reinforcements with the kids.
5. My side of the bed stays cold, until I warm it up. Harumph.
6. I have to watch The Big Bang Theory alone.
7. I spell everything wrong.
Things that don’t suck about Paul traveling:
1. The countertop isn’t concealed by laptops, notepads, and ball hats.
2. I can watch Piers Morgan Tonight and XFactor without him grumbling.
3. My stack of pumpkin recipes to try is getting smaller.
Clearly those two lists are not balanced, and I would much rather have him home. But him traveling for work does give me a chance to make certain recipes that I know he’s not very receptive to. Case in point. This soup has been on the back burner for a year!
But I finally made it and it was so good. The pumpkin flavor is actually quite subtle. If you wanted it to be more dominant, you could probably use more of the puree and cut back on the black beans. Also, I didn’t pulverize it to death because I wanted some chunks. Your call.
Rich, and dreamy delicious, it made dinnertime without him again a little more tolerable.
Pumpkin Black Bean Soup
Prep time: 10 minutes
Cook time: 25 minutes
• 2 (15 oz) cans of (low-sodium) black beans, rinsed and drained
• 1 (15oz) can diced tomatoes
• 1/4 cup butter
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 3 cups chicken broth
• 1 (15oz) can pumpkin puree
• 2 tablespoons apple cider vinegar
• 2 tablespoons sugar
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1/4 teaspoon allspice
• Heavy cream
Pour the black beans and tomatoes (including their liquid) into a food processor or blender. Puree until smooth. Set aside.
Melt butter in a soup pot over medium heat. Add the onion and garlic, and season with salt and pepper. Cook and stir until the onion is softened, about 5 minutes. Stir in the bean puree and the remaining ingredients. Mix until well blended, then simmer for about 20 minutes, or until thick enough to coat the back of a metal spoon.
Serve with a generous drizzle of heavy cream.
(from my friend Alicia, adapted from All Recipes)