You must be logged in to post a review.
Fall in a bowl!
To roast the pumpkin:
Preheat the oven to 350 F. Cut the pumpkin in half and remove the seeds and “guts”. Place the pumpkin halves face down in a glass 13 x 9 pan. Fill the pan with water, 1/4 of the way up the pumpkin. Bake for an hour or until tender. Remove dish from oven and set on a rack. Flip the pumpkin halves over, put them on a plate and let them cool before scraping out the fresh, yummy pumpkin goodness. Turn off oven.
For the soup:
In a Dutch oven, warm olive oil on high heat then add the sliced onions. Cook 5 minutes and then add the garlic and jalapeño. Cook an additional 5 minutes or so. By then the onions should start to caramelize and turn translucent. Stir in the pumpkin flesh, salt, pepper and cumin. Mix together well.
Pour in the chicken broth and stir well until the pumpkin has mixed in to the broth. Bring to a simmer, and put heat at medium or medium-high. Add the sherry and adobo sauce. You can add some diced chipotle pepper if you want—the pepper is too spicy for me with the jalapeño. Feel free to omit one or the other but the sauce part of the chipotle pepper in adobo sauce is key.
Simmer for 10 minutes. Remove from heat and add soup into a blender a little at a time (or use an immersion blender and blend in the pot) and puree until smooth. Be sure to work in batches if you use a standard blender! It’s hot and you don’t want it exploding out of the blender.. Been there done that.
Once the entire batch of soup is pureed, add it back to the Dutch oven and add the black beans. Simmer for another 5-7 minutes.
Serve with crusty bread, top with plain Greek yogurt and cilantro.
I have been trying to make beer cheese soup successfully for years and I think it was the addition of butternut squash that sealed the deal. It not only helps with the flavor, but also the consistency. The recipe also calls for one of my favorite beers; Great Lakes Brewery’s Edmond Fitzgerald Porter. Add to that two types of cheddar and Gouda cheese and you’ve got a winner!
When the nip in the air becomes a definite chill then it’s time. It’s time for soup. There is no more comforting or sustaining a soup than Baked Potato Soup with Sausage and Roasted Peppers. When there is a fire crackling in the fireplace and this soup is on the table, all is well in our world regardless of what is going on outside.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!