post revisit: rachael ray's pumpkin soup

Thought this oldie-but-goodie may give you some cooking ideas for the weekend. Enjoy!

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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.

From our partners
Ashley

where do you get curry cream?

Cindy

Tried out the recipe ~ It came out really great! I made some adjustments to amp up the flavor (adding a bit more curry, cumin, and cayenne) and it came out delish ~ thanks for the recommendation! To the previous commenter, its not “curry cream”, you just need curry powder and whipping cream.

ursula

wonderful!

I made this last year when you posted it and it was so good. I just made it again recently for a dinner party and it was a huge hit. I served some store bought naan with it. Next time I make it I think I might try adding coconut milk in it instead of the cream.

mmm… great recipe. i like the coconut milk substitute so i’ll do that. i’m also going with canelli beans cuz black beans look like bugs in my soup. o, and topped with cilantro…

chocky

I substituted fat-free half & half for the heavy cream and upped the spices quite a bit. The recipe is really bland if strictly followed. Topped with feta. Yum.

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