Pureed pumpkin Photo by: Melissa BernaisI know that may people who have lived on the east coast, bemoan and sigh at the lack of autumn in California. I, as a native, love driving down to Piedmont Ave and looking at all the red and yellow leaves fall over the ground. But more than that I love, love, love the smell of wet pavement and the way the air changes to be crisp and chilly but not too cold. My housemate and I walked around the lake, at the perfect time, just after dark and the sky was a really pretty purpley blue. Then we went to Trader Joe's so I could get some canned pumpkin to make one of my favorite soups. I also bought a bag of pears! (The last time I made it I adjusted the recipe and tonight I couldn't remember what I did. Lesson learned I am writing it down this time.)
Yay for cooking food that is healthy and yummy and warm. I am looking forward to bringing this to work next week!
Black Bean Soup now with Pumpkin
1 tsp of olive oil in a quart sized sauce pan, bring to medium high heat.
Saute:
3-4 garlic cloves
1/2 of a red onion diced
3 or 4 mushrooms cubed
1/2 a yellow bell pepper
Add to that and bring to a boil:
1 can of regular chicken broth (I have realized that low sodium does not taste as good.)
1 can of black beans drained
A healthy handful of frozen corn that has been defrosted in the microwave.
1 jar of trader joes salsa authentica (I think I used 3/4 this time)
some canned tomatoes (I had them in my fridge, maybe 1/2 a small can)
1/2 to 3/4 can of pureed pumpkin
a bunch of cumin, (1 tbsp?)
a bunch of chili powder, (3 tsp?) of course this is to taste, depending on how spicy you want it.
touch of salt
touch of pepper
Serve with a dallop of fat free sour cream or plain yogurt.
I want to eat a second helping but I am so full.
