I love Pumpkin Soup. It’s rich and creamy and you can put just about anything in it. My Uncle Dick made a great Pumpkin Soup. He was Half Mexican and half Irish and loved his jalapenos.
And I made a pretty good one last year for our Pumpkin Cookoff at work.
But I was looking fir something a bit different tonight – chicken and black beans were on my mind, so I came up with a really simple one tonight.
I suppose I could have put it on an underliner and made the picture a bit nicer. And if I had any sour cream, I definitely would have topped it with a dollup. But I didn’t in either case – and it was still really good!
Pumpkin Soup
- 2 chicken breasts, cut into bite-sized pieces
- 2 qts chicken stock
- 2 cans pumpkin
- 2 cans black beans, rinsed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground nutmeg
- 2 cups heavy cream
In large pot, brown chicken in small amount of oil. Add spices and cook about 2 minutes. Add pumpkin and broth. Bring to boil.
Add drained beans and heat through.
Add heavy cream. Check for seasoning, and add salt and pepper, if desired.
It was a really simple soup and I served it with Victor’s favorite walnut raisin bread.
Yum.