Last morning to vote for NaNoWriMo story. Poll at the bottom of the page.
Finally it is cooling down here in Arizona, but part of that is because we are near Flagstaff and it’s always 25-30 degrees cooler here.
So it is soup time. I am making my pork posole tomorrow so the flavors will get to know one another for Tuesday dinner. Served with Guinness beer bread-Mmmm, good! (See February’s Month of Soups for my recipe. While you’re there also check out my Pumpkin Soup with Black Truffle Oil.)
I’ve been trying out pumpkin-black bean soup possibilities. What a great flavor combo, and don’t hold back on the garlic--you know me!
I was telling Pattycake about it, and she said, "Halloween Soup.” By golly, Miss Molly, you’re right! Orange pumpkin and black beans floating around. Perfect Halloween Soup! But isn’t that just a too boring name for delectation? I’m calling it Boo Soup. Don’t you think the kids are more likely to eat that???
Boo Soup (serves 6-8)
2 T olive oil
1 lg onion, diced
1 tart apple, diced
4 garlic cloves, sliced
2-15 oz cans pumpkin puree (not pumpkin pie mix)
2 cans black beans, rinsed
4 c chicken broth (or vegetable broth)
1 t curry powder
1 t red pepper flakes
½ c Calvados (apple brandy)
1 c cream (or Half-and-Half)
Heat oil in Dutch oven. Add onion and sauté until almost softened. Add apple. Stir and cook until soft. Add garlic slices and sauté. Remove from heat. Add in pumpkin puree, beans, broth, curry and red pepper flakes. Heat to a simmer. Add in Calvados. Bring to simmer again. Add in cream. Stir. Remove from heat. Dish up and garnish with cilantro.
Enjoy a pot of this and you won’t even miss the meat, it is so filling! We usually serve soup with fruit, cheese, and crackers or bread. As Maria, in my culinary mystery series would say, “Bone Appetite!”