Erin gave me the original recipe. We were over at their house the other night and she had made these two delicious soups. The pumpkin soup, and a broccoli cheddar. Both were astounding, but the pumkin one was my favorite. Creamy and decadent, full of flavor and enough to warm the inside of your entire body. I asked Erin if she could teach me how to make it, and she was kind to explain it all to me and even suggested some other ingredients to add, so I did take her advise when it was my turn to make it.
I added green peppers, a can of diced tomatoes with green chilies, and my curry components. Everything else was all hers. It actually warms my heart to get recipes from Erin, because it only reminds me of our sweet and ever growing friendship-cause what says friend more than sharing meals and swapping recipes, eh?
So this is my interpretation of Erin's Pumpkin soup, both unique and flavorful, but delicious all the same.
you'll need:
1 half of a white onion, finely chopped
1 green pepper, sliced and diced
1-2 tablespoons of butter
2 tsp minced garlic
2 tablespoons curry powder
1 tablespoon of cumin
1 tsp ginger
1/2 tsp nutmeg
1 tsp cinnamon
1 can diced tomatoes with green chili
3-6 cups of chicken stock (I eyeballed it, so feel it out for yourself)
1 can of pumpkin puree
1 can black beans, drained
1/4 cup heavy whipping cream
In a pan, saute onions, garlic, and green pepper in butter.
Gradually add spices, stirring thoroughly on low-medium heat. (curry, cumin, ginger, nutmeg, cinnamon)
In large pan, pour in chicken stock, tomatoes with green chilies, and pumpkin puree. Stir and mix well. Add black beans, and merry everything. Drop in veggie/spice mixture and keep on stirring!! (on med-high heat!)
Lastly, mix in cream and you should be good!!
enjoy with naan or even over rice. or just with a spoon;)
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