Soup. Of course soup. My husband was voting for pie (my family does a kick ass pumpkin pie - seriously, take a step back if you think yours is even close) but I knew there was no way pie was happening in the middle of a busy week in March. So soup it was.
I don't have a go to pumpkin soup recipe so I decided to take a quick scan on the web. I couldn't find an interesting one...too many curried versions. Then I happened upon a conversation thread for a recipe in Epicurious. That and a couple of turns around my kitchen cupboards and I came up with the following:
Pumpkin soup with corn and black beans
3 tbs olive oil
2 tbs butter
2 medium to large onions, diced
4 cloves garlic, minced
2 tsp cayenne pepper
2 ½ tbs brown sugar
2 tsp cumin
1 tsp chilli powder
¼ tsp nutmeg
6 cups vegetable stock
1 cup milk or cream
1 large can pumpkin
2 cups frozen corn (or more depending on taste)
1 can black beans, rinsed
Salt and pepper to taste
Mexican hot sauce
- Heat oil and butter in a dutch oven or heavy bottomed stock pot.
- Add onions and cook on low, approx 15 minutes.
- Add garlic, cayenne, brown sugar, cumin, chili powder and nutmeg and cook another 15 minutes or so, until the onions are caramelized.
- Increase heat to medium. Add stock and milk or cream and allow to come to a simmer.
- When hot, whisk in the pumpkin.
- Puree either in batches in the blender (remember to take care when blending hot liquids) or with an immersion blender.
- Add in corn and beans. Heat through. Taste and add salt and pepper.
- Serve warm with optional toppings of chopped cilantro, sour cream, salsa, diced avocado and/or hot sauce.
Serves 6 to 8.