Pumpkin Black Bean Soup with Chili-Crusted Pumpkin Seeds in a Festive Pumpkin Tureen
Book Description
To make good soups, says Joanna Pruess, you simply need to love them. This unique collection of recipes includes her favorites, from Mighty Minestrone to Curried Mango Soup with Lobster. Readers will adore her Hearty Roasted Onion Soup with Parmesan Crostini, Thai Curried Chicken Soup, Shrimp and Sausage Gumbo, and Broccoli Almond Soup. She includes tempting garnishes to serve with these delicious creations, as well as a chapter of basic stock recipes, including suggestions on how to improve store-bought products.
The recipes come with variations to make them appropriate for the Atkins and other low-carbohydrate diets, high-protein or low-fat diets, and for vegans and vegetarians. Gorgeous photographs, easy-to-follow techniques, and a unique, flexible approach to cooking for special diets make this a must-have cookbook.
Pumpkin Black Bean Soup with Chili-Crusted Pumpkin Seeds in a Festive Pumpkin Tureen
Recipe from:
Soup for Every Body
by Joanna Pruess with Lauren Braun, RD, LD Cookbook Heaven at
Recipelink.com
Far from mundane black bean soup, this Caribbean-inspired version boasts the complex marriage of pumpkin, beans, tomatoes, ham, and sherry wine. Friends request it and when served, they often take second or third helpings. I top it with a shower of spicy pumpkin seeds instead of croutons. For a festive soup tureen, present the soup in a pumpkin shell. Serve with a little glass of sherry. It’s magical.
Servings: 6
3 cups dried and cooked black beans or 2 (15-ounce) cans black beans, drained
1 cup drained diced canned tomatoes
1 cup canned or purred fresh pumpkin
6 ounces boiled ham, cut into 1/8-inch cubes (optional)
2 1/2 to 3 cups beef, chicken, or vegetable stock
2 tablespoons olive oil
1 1/2 cups finely chopped onions
3 large cloves garlic, minced
Chili-Crusted Pumpkin Seeds (recipe follows)
Combine the beans and tomatoes in a food processor and pulse until the beans have started to smooth out but are still somewhat chunky. Scrape into a saucepan. Stir in the pumpkin, ham, and 2 1/2 cups of stock.
Heat the olive oil in a large skillet over medium heat. Add the onions and saute until lightly colored, 8-10 minutes.
Add the garlic and cook for 30 seconds more. Stir in the cumin, then add to the bean mixture. Stir in the salt, pepper, and vinegar.
Bring the soup to a boil, then reduce the heat, and simmer for 15-20 minutes.
Stir in 1/2 cup of sherry and taste to adjust the seasonings. Add the remaining stock and sherry, as needed, and reheat, if needed.
Serve in large bowls and top with sour cream or yogurt and Chili-Crusted Pumpkin Seeds, if desired.
* A FESTIVE PUMPKIN TUREEN
For an attractive pumpkin tureen, choose a large, handsome but rather squat pumpkin. Wash it with warm, soapy water and dry well.
Using a sharp paring knife, cut off the top quarter in a zigzag pattern. Scoop out the strings and seeds with a large metal spoon. If desired, clean and reserve the seeds for Chili-Crusted Pumpkin Seeds. Brush the entire pumpkin, inside and out, with a little vegetable oil.
Oil a heavy baking sheet (or use two sheets, one on top of the other, to support the pumpkin’s weight). Preheat the oven to 325F. Bake the pumpkin and lid on the sheet until it is warmed through and slightly softened, but still holding its shape. Begin checking after about 1 hour. Don’t let it overcook and become completely soft or the tureen won’t hold the soup.
Ladle the hot soup into the pumpkin and serve, using the lid as a cover, if desired.
After the soup is served and the tureen is empty, scraped out and freeze the cooked pumpkin for the next time you make this soup.
Nutritional Information per Serving:
calories 180, calories from fat 50, total fat 6g, saturated fat 10 cholesterol 10mg, total carbohydrate 180, dietary fiber 5g sugars 40, protein 8g, vitamin a 140%, vitamin c 10%, calcium 6%, iron 15%
CHILI-CRUSTED PUMPKIN SEEDS
If you’re like me, you’ll probably nibble these tasty seeds even when you’re not serving soup. They’re great for cocktail parties, but they really shine when sprinkled on hot soups. The crunchy morsels are a good source of iron and zinc.
1 cup raw hulled pumpkin seeds
1 teaspoon vegetable oil
2 teaspoons hot or mild chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
Pinch cayenne pepper
Preheat your oven to 350 degrees F. Toss the seeds with the oil, chili powder, cumin, salt, and cayenne. Spread them on a lightly oiled baking sheet and cook for 25-30 minutes, turning occasionally. Remove and let cool. Store an airtight container. They will keep for at least a month.
Nutritional Information per Serving: calories 80, calories from fat 70, total fat 8g, saturated fat 1.5g, cholesterol 0g, carbohydrates 2g, dietary fiber 0 sugar 0, protein 4g
