We woke this morning to rain. Rain?! At first I thought I was hearing things. Figured in my tired brain that it was normal since I was in the North West - but wait I'm in sunny So Cal. What a nice surprise!
We're having friends over for a very casual dinner tonight so why not soup? I'm in! In my cupboard I found a few cans of pumpkin puree, reasoned if we could have a cool rain in May I could eat pumpkin soup in the spring. I pulled out a favorite and easy recipe from Rachel Ray's 30-Minute Veggie Meals (to buy go here) and just a few short moments later, soup for us all. Link to recipe online found here.
Not sure if I can wait until our company shows!!
**Rachel's Pumpkin and Black Bean Soup
1 tablespoon vegetable or canola oil (1 turn around the pan)
1 tablespoon butter
1 medium onion, finely chopped
1 can (14 1/2 ounces) vegetable stock (or chicken if you're not a veggie)
1 can (14 1/2 ounces) diced tomatoes in juice
1 can (15 ounces) pumpkin puree
1/2 cup heavy cream
1 1/2 teaspoons curry powder
1 teaspoon ground cumin
3 pinches cayenne pepper
Course salt to taste
Heat a deep pot over medium heat. Add oil and butter. When butter melts add onions and sauté about 5 minutes until tender. Add broth, tomatoes, black beans and pumpkin. Bring to a boil, reduce heat to low and stir in cream, curry powder, cumin, cayenne and a few pinches of salt. Simmer 5 minutes, adjust seasonings and serve.
** Please note the above recipe is from the cookbook, the recipe found online has a few small differences.