I heart film. - A little over a year ago I bought a Canon Ae-1 and last week I found the first roll of film I shot on it and finally had it processed (Its been a crazy year ...
Thursday, November 6, 2008
Yes, I like soup. And right now, with all the autumn weather and veggies, I am kinda obsessed. This soup is my absolute new favorite. Cory said it might even be the best soup I have ever made. Now, if I was in the US and had Cotija cheese and corn tortilla strips to garnish this with, it would be even better. For now, the Spicy pumpkin seeds from the previous post were perfect.
Spicy Black Bean & Pumpkin Soup
2 cups cooked and pureed pumpkin
1 15 oz can black beans (one of the precious few I brought from the US)
1 medium yellow onion, diced
3 large cloves garlic, diced
This Seasoning (a mexican chili and lime seasoning)
3 cups vegetable broth
pinch ground ginger
couple pinches ground coriander
1 tsp white wine vinegar
In a stock pot or cast-iron soup pot, saute onion and garlic in olive oil until onions begin to carmelize. Season with a bit of salt and pepper and the white wine vinegar.
Add pumpkin puree and all the seasoning. Cook over low heat for about 10 minutes, stirring occaisionaly.
Meanwhile, boil the can of beans (no need to drain) in the vegetable broth for about 10 minutes.
Add beans and broth to the pumpkin. Stir and combine then cover and simmer for about 15 to 20 minutes. Blend with an immersion blender and serve hot.
Like I said, crumbled Cotija cheese and corn tortillas would be money with this soup.
And can I point out that this soup is like, ridiculously good for you? Its practically fat free and Pumpkin and Black Beans are total super foods - full of beta carotene and other antioxidents, dietary fiber, protein, iron...
I was cooking some more pumpkin today to put in the freezer and decided to make some of this spicy little seeds that have been haunting my dreams. I have seen these all over the internet lately - and Cory always talks about spicy pumpkin seeds he would get in LA. All I know is, they are super duper addictive! All amounts below are approximate, I just kind of eye-balled it.
Pepitas (Spicy Roasted Pumpkin Seeds)
2 cups pumpkin seeds
2 tbs olive oil
2 tsp Cayenne Pepper
3 tsp Chili Powder with lime (or fresh lime, I didn't have any and I love this seasoning - the lime is strong)
Ground Sea Salt
Lay them all out on a cookie sheet and cook at 180 degrees Celsius (350 F) for 10 to 20 minutes, or until nice and crispy (just taste a few to know).
I wish my pumpkin had more seeds!!