Monday, October 20, 2008
This soup recipe has been floating around the Internet the past few weeks----Yahoo linked to it on their front page as a good Halloween night dinner to eat before trick-or-treating. I had planned on making this soup anyway but last week I got a few emails pointing it out again, so I pushed it up a few days.
This weekend, Denise posted a pumpkin soup roundup on BlogHer and shared that Smitten Kitchen made a version of pumpkin black bean soup, which really inspired me to get cracking (those Smitten Kitchen people? They work with Martha. They know their stuff.)
So I did.
I made this soup.
I made 6.5 quarts of it. Anyone want any? Because it's still sitting here.
We didn't like it.
At all. It sort of made us gag. We gave it a valiant effort, and I even let it sit overnight, because a lot of times soup tastes better the next day.
adapted from All Recipes
--3 cans black beans, drained and rinsed
--1 can tomatoes and chilies (Rotel)
--1 tsp salt
--1/2 tsp black pepper
--4 cloves chopped garlic
--4 cups gluten free beef broth
--1 can (15 oz) pumpkin puree
--1 small yellow onion, chopped (didn't make it into the picture)
--1/4 cup sherry
--2 T butter
--crumbled bacon or cooked ham (optional, to add at end of cooking time)
--sour cream to garnish (optional)
I used a 6.5 quart crockpot. If you attempt this soup (you really shouldn't), use at least a 5 quart.
Chop up all the onion and garlic and add to the pot. Dump in the black beans. I used my homemade black beans!
Add the whole can of cooked pumpkin and the beef broth.
Stir in the salt and pepper. It seems like a lot of salt, but you're not going to end up eating it, anyway.
Add a pat of butter.
Cover and cook on low for 8 hours, or on high for 4. Stir well. If desired, use an immersible blender to puree about half of the soup. I did do this. If you don't have an immersible blender, scoop out about 2 cups and blend carefully in your stand mixer.
If desired, add crumbled bacon or diced ham.
Garnish with sour cream (this was the best part).
The kids made me open a window in the kitchen and light a candle while this was cooking.
Adam and I tried twice to eat it, and we were not pleased. It reminded us of hot V-8 juice, which we both despise.
After I made it, I read all of the reviews on All Recipes. The positive reviewers added things like salsa, cumin, chili powder, and coriander. I wish I had, too. A few of the reviewers mentioned liking a Jamaican pumpkin soup. I do have a recipe for that, which I think I'll give whirl this week.