because what is life without good food?

Thick & Hearty Curried Pumpkin Black Bean Soup

Thick & Hearty Pumpkin Black Bean Soup

I got in a fight with my teenage son this afternoon … it was, as usual, a very emotionally charged exchange. We were both livid by the time we left the house. I was driving him to his dad’s place and yes, I was angry, but after a moment, I forced myself to calm down and breathe so I could drive safely. Still, I was fighting back the tears of rage.

I was just crossing through an intersection where the light was green on a country road that crosses the edge of the city when a lady in a silver car turned right in front of me, just as I was nearing the edge of the intersection. Perhaps she didn’t see my little gray car coming; perhaps she wasn’t paying attention. I slammed on the brakes and managed to stop without hitting her. There wasn’t anywhere else for me to go, no other lane to swerve into. But in that moment I saw both of our lives flash before my eyes. I thought to myself how miniscule our argument really was, in the scheme of things. Apparently my son had the same thought because he looked at me and said, “that really puts things in perspective, doesn’t it?”

Now don’t get me wrong, we needed to fight today. There were things I needed to say to him, and he needed to get out some of the rage he was holding inside. But we also needed to remember how precious and fragile our connections to each other are.  They could be broken … gone … in an instant. So often in an argument, we say hurtful things and we forget.

This stranger, in a moment of carelessness, sent us a powerful reminder.

Curried Pumpkin Black Bean Soup with Feta

Thick & Hearty Curried Pumpkin Black Bean Soup

Roughly adapted from Smitten Kitchen

  • 3-5 garlic cloves, peeled
  • 1/2 large onion, peeled
  • 2 t. olive oil
  • 2 t. curry powder
  • 1/2 t. smoked paprika
  • 1 t. cumin
  • 1/4 c. chardonnay or other dry white wine — although I think a dry red might work even better
  • 2 c. black beans
  • 1/2 quart canned tomatoes with juices
  • 1 c. pumpkin puree
  • 1 c. beef or vegetable broth
  • Red Robin Seasoning or your favorite seasoned salt
  • Freshly ground black pepper
  • 1/4 – 1/2 t. cayenne seasoning (or more to taste)
  • Feta cheese crumbles and/or roasted pumpkin seeds (pepitas) and a few whole black beans for garnish
Directions:
  1. Whirl the onion and garlic in a handi chopper or food processor till they are in tiny chunks (or chop into small bits with your knife).
  2. Over medium high heat, sautee the chopped onion and garlic with the cumin, curry, and smoked paprika in the olive oil until the onion and garlic is soft. It should be sort of a paste of onion and spices.
  3. Add the wine and cook for a few minutes until most of the wine has evaporated.
  4. Whir the beans and tomatoes briefly in the handi chopper or food processor (do them separately if your device won’t hold them all at once!) or mash with a potato masher to break down the beans and tomatoes to a sort of rough puree.
  5. Add the beans, tomatoes, pumpkin and broth to the pan. Season to taste with Red Robin Seasoning, freshly ground pepper, and cayenne.
  6. Cook over medium heat, stirring occasionally, for about 20 – 30 minutes or until the flavors have all mixed well.
  7. Serve hot with feta cheese crumbles and a few whole black beans and/or pumpkin seeds for garnish.
Thick & Hearty Curried Pumpkin Black Bean Soup
About these ads

10 responses

  1. Oh my goodness! What a precious reminder at what is really important in life. I’m so glad that everyone was okay and that you were able to enjoy that delicious soup. It looks great!

    November 14, 2011 at 10:45 pm

    • Ann

      Yes my heart was racing! It was one of those little life wakeup calls. It was very nice to come home to a lovely, comforting soup.

      November 15, 2011 at 9:04 am

  2. The color on that soup is lovely!

    November 15, 2011 at 12:58 am

  3. Man! I bet your heart was racing! So glad you are both safe… life really can change in an instant…

    November 15, 2011 at 8:30 am

  4. What a beautiful post and message. And this soup looks delicious!

    November 15, 2011 at 12:52 pm

  5. Thank you for sharing this recipe! My soup repertoire needs expanding!

    November 15, 2011 at 4:15 pm

  6. love the idea of adding black beans! more protein! :) sending some #Squashlove to you!

    November 16, 2011 at 2:05 pm

  7. This sounds and looks amazing. I can practically smell the smokiness. Thanks for linking up at A Little Nosh this week!

    November 19, 2011 at 2:33 pm

  8. I am in love with this recipe! These are 2 of my favorites…. pumpkin and black beans!!! Perfect. Printing now!

    November 20, 2011 at 8:37 pm

  9. This is such a heartwarming and hearty pumpkin black bean soup! Perfect for the colder days we’re having now!

    November 26, 2011 at 12:03 am

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 571 other followers