Third Annual Pumpkin Week in Spring Day Four: Pumpkin Black Bean Soup

Omg you guys, there’s like, totally another Ellen. I’m not talking about Degenerous either. There’s another Ellen food blogger who calls her blog Ellen in the Kitchen and naturally I am seized with the fear that she may be prettier, recipe-er and wittier than I. So I say to myself, “Cliffy, it ain’t a competition”, which is true. At least that is what I’m saying to myself. I must say she did well with this soup which I changed only a little bit from the original recipe.

Pumpkin black bean soup is luscious, it almost has chocolate notes. That was the only inspired prose I had for you.

So I fed it to the same gentleman who gave me the description of “gourmet McNuggets” when I asked him about his sweetbreads, and this description made it past my editor at Blackboard Eats in my Joe’s review, so naturally I will quote him here.

He said “tastes like autumn”.

Feel the brilliance.

He also mentioned that this bowl of autumn would be good with croutons. He was eating the last of my soup (I accidentally typed soul instead of soup which may be accurate too) when he mentioned the croutons so I didn’t try it yet.

Perhaps one of you would like to prove him right.

Pumpkin Black Bean Soup adapted from this here blog
1 cup pumpkin purée
1 can o’ black beans (about half of them mashed with a fork)
1 cup of diced tomatoes (I used canned)
Olive oil spray
1/4 c. Diced onion
1 clove minced garlic
2 tsp. cumin
1/2 tsp. kosher salt
1/2 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. ground black pepper
Dash cayenne
2 c. Veggie broth
It’s easy. Spray a pot with olive oil. Sauté the onion and garlic in it. Add everything else. Simmer to thicken. Purée with ye olde immersion blendere.