Three weeks ago I wrote something about how now that it was fall, I would be inundating this blog with more pumpkin recipes than anyone could ever want or need. I promptly made and posted two, made two more, started a post about them, and then apparently got distracted/lost interest. I wish I had a good excuse as to why, but I really don’t. Sometimes it’s just hard to sit in front of a computer and force yourself to do anything, whether it be work, returning emails (something else I’ve been really bad about lately), paying your phone bill (oops!!), or finishing up a blog post. This post has been sitting in my draft folder for the better part of three weeks, so despite the blue skies and warm temperatures today, I thought it would be a good time to finally get it up.
Both of these recipes are from Smitten Kitchen, who probably thinks I need to stop stealing her recipes. Or would, if she knew my blog existed. Both are incredibly easy and delicious, though, so I couldn’t help but share. I went to the store for soup ingredients but somehow came home with a couple extra cans of pumpkin, which was all the excuse I needed to try her bread pudding recipe I never got around to last fall.
This soup comes together in no time, especially if you get the pre-chopped onion, shallot, and garlic from Trader Joe’s that I discuss below. I omitted the ham from the original recipe, and used chicken stock instead of beef – if you wanted to make it entirely vegetarian I’m sure vegetable stock (or even water) would work as well. I also misread the recipe to read one can tomatoes rather than one cup, but mine turned out fine so that’s what I suggest (I used a 28 ounce can, you could use a 15 ounce can if that’s what you have on hand – I don’t think it will make a ton of difference).
Pumpkin Black Bean Soup, modified from Smitten Kitchen
3 15 1/2 ounce cans black beans, rinsed and drained
1 can drained canned tomatoes
1 1/4 cups chopped onions*
1/2 cup minced shallot*
4 garlic cloves, minced*
1 tablespoon cumin seed, optional
1 tablespoon + 2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup olive oil or butter
4 cups chicken or vegetable stock
1 15 1/2 ounce can pumpkin (or about 1 1/2 cups from a larger can)
1/2 cup dry sherry
3-4 tablespoons sherry vinegar, optional
*I list the amounts suggested in the original recipe, but – full disclosure – I actually used the pre-chopped onion, shallot, and garlic mixture from Trader Joe’s. I used two packages (they come in a small plastic container and are found in the refrigerated section of the produce department) and my soup turned out delicious. I’m sure it’s equally as good, if not better, if you follow the directions, but I had my soup ready to go (it just needed to simmer) 15 minutes after arriving home from the grocery store.
Heat olive oil or butter (you can get away with less than 1/4 cup if you’re trying to be healthy) in a dutch oven or soup pot over medium high heat. Add onion, garlic, shallot, salt, pepper, cumin, and cumin seed if using, and sautée until the onions are translucent and beginning to brown, about 10 minutes. While the onion mixture is sautéing, pulse black beans, tomatoes, and pumpkin in the food processor until coarsely puréed (aside from rinsing the beans and draining the tomatoes, you literally just dump five cans in the food processor and blend.). Add bean mixture to the pot and then add stock and sherry; stir until well combined. Simmer 25 minutes, or until thick. Serve garnished with pumpkin seeds, sour cream or Greek yogurt, and sherry vinegar, if using (I didn’t, as I couldn’t find it at the store, and it didn’t seem to be missing anything).
And then, just because I was in a baking mood – and because it’s October – pumpkin bread pudding. I’m not a huge bread pudding person, but (clearly) if you put “pumpkin” in the title of something I will want to make it. And in this case I’m really glad I did, as it tastes like a boozy pumpkin pie in bread pudding form.
This recipe is also super quick – if you started it once you finished up the soup you could have it in the oven before the soup was finished simmering – leaving plenty of time to clean the kitchen, even. I suspect it would be delicious with raisins, which I’m going to add next time, although it certainly doesn’t need them (I realize there are a lot of anti-raisin people out there).
1 1/2 cups whole milk (or half nonfat milk, half half and half, if that’s what you have in your fridge)
3/4 cup canned pumpkin (I used a whole cup)
1/2 cup sugar
2 large eggs plus one yolk
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ginger
1/8 teaspoon allspice
Pinch of ground cloves
2 tablespoons bourbon (optional – this makes for a super boozy bread pudding so you might want to use less if you don’t love bourbon or want the kiddos to eat it)
5 cups cubed (one-inch cubes) day old or crusty bread (I didn’t have any on hand so I cubed a fresh loaf and then spread the cubes on a baking sheet and let them dry out in the oven while it preheated)
3/4 stick unsalted butter
Preheat oven to 350 degrees F, with rack in the middle. Mix all ingredients but bread and butter in a bowl and whisk well. Toss bread cubes with melted butter until well coated, and then mix with pumpkin mixture. Spread into an ungreased 8×8 baking pan, and bake until custard is set, 25-30 minutes.