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.

The Ingredients

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.

Memories:

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?