Thought this oldie-but-goodie may give you some cooking ideas for the weekend. Enjoy!
With a chill in the air, Halloween on our brains, we couldn’t resist partaking in the ultimate autumn experiment: pumpkin soup. Generally, this tasty treat has a bit of sweetness to it – think cinnamon, nutmeg and brown sugar – but we were looking for something with a little more kick. We found it in Rachael Ray’s pumpkin and black bean soup recipe, which is pretty easy to make. First you saute some onions in a soup pot, then you add veggie stock, a can of diced tomatoes and pumpkin puree. Bring to a boil, and then reduce heat, add cream, curry powder, and a few other spices. Click here to see the whole recipe.
We both agreed it was a complete success. Not only was this big pot of yum-o super easy to make, but the hearty mixture filled us up. With a few minor tweaks – we upped the cayenne pepper and added tarragon – this soup was nearly perfect. To cut the calories, substitute the heavy cream with light cream like we did. Freeze your leftovers in Tupperware for a cold day. We finished off our hot meal with a sweet touch: hot chocolate with a shot of Bailey’s. — Erica P. & Ashley P.