Sunday, November 7, 2010


Pumpkin Black Bean Chipotle Soup
4 1/2 cups black beans (about three 15 1/2 ounce cans), rinsed and drained
1 15 1/2 ounce can organic whole tomatoes, fire roasted or regular
1 tbsp olive oil
1 1/2 cups chopped onion
2 garlic cloves minced
1 tablespoon ground cumin
1 tsp chili powder
2 chipotle chiles in adobo, minced, with 2 tbsp of the adobo sauce*
1 teaspoon salt**
freshly ground black pepper
4 cups organic vegetable broth
15 ounce can pumpkin pureé (about 1 1/2 cups)***
4 tablespoons Sherry vinegar
1/2 cup of chopped cilantro, a bit on the side for garnish

Pureé 3 1/2 cups of the beans and the tomatoes.

In a large, heavy-bottomed pot heat the olive oil over moderate heat. Add the onion, garlic, cumin, chili powder, and salt, and cook, stirring, until onion is softened and beginning to brown. Add the chipotle and adobo sauce and cook for another minute. Stir in the tomato-bean pureé. Stir in broth, and pumpkin until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon.

Just before serving, add the rest of the beans and vinegar and simmer soup, stirring, until heated through. Season soup with salt (if needed) and freshly ground pepper. Add the chopped cilantro.

Garnish your soup with cilantro sprigs.

*Careful that you only add two of these, I accidently added the whole jar and had to remove 4 of 6 peppers!!
**If needed only. The broth may enough salt all ready.
***To create pumpkin pureé, I buy pure pumpkin from Whole Foods and then mix in just a dab of soy milk to soften it up.

Saturday, November 6, 2010


This weekend is the weekend of pumpkin. I am cooking at least 3 recipes that are pumpkin-alicious. Last night I decided to try my take on Pumpkin Chicken Tacos. I knew they were pushing the envelope bit, but I just had to try them. The grocery stores are filled with pumpkin this year (last year we had a drought) so I had to take advantage!!

Pumpkin Chicken Tacos

  • 1 small onion, chopped
  • 2 peppers (1 red and 1 green), chopped
  • 1 t cumin
  • 1 t chili powder
  • 1 lb. chicken breast (I used tenderloins), cut into bite-sized pieces
  • 1 can pureed pumpkin, 15 oz. (I bought a 15 oz. can of Pure Pumpkin and added a bit of soy milk to create the puree.)
  • 2 jalapeno peppers, chopped (optional)
  • 6 wheat tortillas
  • 1/2 C sharp cheddar cheese, grated
  • 2 roma tomatos, chopped
  • Cilantro (optional)

Chop your peppers and onions. Place pepper/onion mixture over medium heat with a dot of  olive oil. Cook chicken on stovetop and cut into small pieces. Add chopped chili peppers to chicken while over heat. Add pumpkin puree to chicken - be sure the chicken is cooked through before adding the pumpkin. Add cumin and chili powder to vegetable mixture while moving the pan over medium heat. Create your taco!! Top with grated cheese and cilantro for some added flavor and color.

This recipe was adapted from We are Not Martha.

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