Pumpkin soup.

Becs I hope it's ok I share this!!!!

Be forewarned: another recipe.

I'm being purely selfish when I write these down since it's because I want to remember what we're enjoying these days and how I made things.

I realize, also, that this little bevy of pumpkin recipes belongs {quite properly} about three months ago but these pumpkins last for a good long time, I had one in our fruit bowl {?}, and we had leftover black beans from the other night so mid-January turned into a good pumpkin cuisine time.

This soup is from Rebecca, but there are a couple of other parts to it.

First, the Pumpkin.

You can use canned pumpkin puree for this recipe quite handily, but I sometimes have sugar pumpkins laying around and this is how to use one of those instead.

- cut pumpkin in half and save the seeds.

- in a preheated 400 degree {F} oven, bake pumpkin, open-sides down, on a cookie sheet for about 40 to 50 minutes.

- once removed from oven, allow pumpkins to cool and then scoop out the innards from the shell. Be careful because they're hot and steamy at first.

- puree in a blender or food processor {or mash the heck out of them by hand, maybe} and then you're ready to use. You might need to add a bit of water {1 tablespoon} to ease along the pureeing process.

One medium sized sugar/baking {they're called both things} pumpkin yields about what a normal sized can of pumpkin will give you {15 ounces}. The can is way easier, obviously, but if you ever get one of these guys, give it a try!

Also, I imagine if you're keen to just have roast pumpkin for dinner, follow the above steps but maybe bake them a bit less {10 minutes less? 5?} and be sure to doctor them up with some good flavor {and a bit of olive oil [or whatever fat you choose]} before hand because plain old pumpkin ain't no flavor powerhouse. 

Then, the Seeds.

I found this recipe via Smitten Kitchen, which is where the pumpkin puree business came from as well. I've made some changes here.

- preheat oven to 400 degrees {F}.

- rinse seeds and separate them from the slimy pumpkin.

- for each 1/2 cup of seeds, place 2 cups of water into a small pot/saucepan.

- add the seeds and 1 tablespoon of salt.

- bring to a boil and then reduce heat to simmer for 10 minutes.

- drain seeds.

- return to pot/saucepan and add in about a tablespoon of olive oil { or whatever fat you choose though a fairly flavorless oil works best and NOT butter because it will scorch}. 

- for the sodium-minded: you may omit the salt entirely but the seeds might not come out as crunchy.

- add whatever seasoning you prefer. Avoid salt since the brining process {boiling in salt water} imparts a good amount of saltiness. I've done a combination or pepper, garlic powder, cayenne, and a bit of cumin. Make the total amount of seasoning about a teaspoon unless you have a ton of seeds, in which case seasons away!

- spread seeds on a cookie sheet and bake for 5 to 20 minutes, depending on the size of the individual seeds {smaller seeds, less time}.

- put on a paper towel to drain when done and then enjoy.

- these make great garnishes.

Then, the Soup.
Rebecca gave me this recipe and Smitten Kitchen has one too.

Ingredients.
- 1 chopped onion, about 1.5 cups
- 2 chopped carrots
- 4 garlic cloves, minced...jarred or fresh it matters not
- 1 16 ounce can of tomatoes in juice {I've used fresh cherry tomatoes and bit of extra broth}
- 1 15 ounce can of black beans, rinsed and drained
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon curry {I've used turmeric instead...or just leave it out if that stuff isn't your bag}
- 1 teaspoon paprika
- 1/2 teaspoon cinnamon {you could use garam masala instead which might be interesting}
- 1/2 stick unsalted butter {or whatever fat you choose, but butter gives great flavor} {if I have only salted butter for some reason, by the way, I'll use it with no qualms}
- 4 cups stock {chicken, beef, veggie...} {I use warm water and the bouillabaisse that comes in a jar}
- 1 16 ounce can pumpkin puree {or if you make it yourself [see above], about the same amount [1.5 cups?]}
- 3 tablespoons hot sauce

Steps.
- In your large soup pot, cook onions, garlic, and carrots in the butter over moderate heat, stirring, until the onions and carrots are softened and just barely beginning to brown.

- Stir in tomatoes and allow to cook for several minutes before adding the beans.

- Allow the mixture to cook a bit {3 minutes? No longer...} and then add your seasonings, making sure to stir every minute or so.

- Stir in stock and pumpkin until all combined and then simmer, uncovered, stirring occasionally, for about 25 minutes.

- Blend the soup however you'd like; I use an immersion blender. If you use a real blender, make sure to be careful and add the soup a cup at a time to avoid splash-back-burning.


Tidbits.
- Good garnishes: sour cream {or plain yogurt}, roasted pumpkin seeds {see above}, salsa {see post from a few days ago}...I sometimes spoon the soup over rice and eat it like that.

Thanks Becs for such great inspiration and soup!!!
xoxo, natty ♥