It’s time for another recipe! First, the recipe. Then, me blathering onward about my occasionally questionable culinary capabilities and the memories this particular feast holds for me.
1 tablespoon olive oil
1 large sweet onion, chopped fine
7 cloves garlic, diced fine
2 jalapenos, seeded & chopped fine
1 poblano pepper, seeded & chopped fine
1 red bell pepper, seeded & chopped fine
2 tablespoons onion powder
1 tablespoon garlic powder
2 teaspoons black salt
1 ½ tablespoon ground cumin
1 1/4 tablespoons dried oregano
1 teaspoon white pepper
1 teaspoon cayenne pepper
½ teaspoon smoked paprika
½ teaspoon rosemary, crushed
1 can dark red kidney or white beans, drained well
1 Bay leaf
8 cups vegetable stock
Large (29-ounce can) pure pumpkin puree
2-3 tablespoons dark honey
¼ cup heavy cream
2 tablespoons red wine vinegar or cola
The Way of Preparing
Sauté the onion, garlic, and peppers together in the oil in a large sauce pot. Add the spices and cook until the onion is translucent.
Add the kidney beans and cook for 2-3 minutes. Add stock, pumpkin, and cream.
Simmer uncovered for 15-20 minutes or until well fragrant. Add the red wine vinegar/cola and honey. Adjust seasonings now.
Blend using a stick blender or standing blender until smooth. Serve warm with a swirl of heavy cream and a little hot sauce.
Spice level can absolutely be tweaked as needed by omitting the poblano or any of the other peppers as needed.
Notes: This is also good with toasted pumpkin seeds or rosemary toasted almonds on top.
I’ve only made this one, one intoxicated day back in 2011 when I had the Crazy German Roommate and his girlfriend. They had an adorable Russian Blue cat named Bear that Spock loved to pieces.
This was a great soup for the random cold snap we had and I absolutely loved it. I’m not sure why I haven’t made it again.
Did you try making this? What did you think of it?