A Fabulous Sounding Soup

This one's for you, Lost in Translation!

Black Bean Pumpkin Soup

2 cans (15 oz ea) black beans, rinsed and drained

1 can (14.5 oz) diced tomatoes

2 med onions, finely chopped

1 t. olive oil

3 garlic cloves, minced

1 t. cumin

3 c. vegetable broth

1 can (15 oz) solid pack pumpkin

2 T. cider vinegar

1/2 t. pepper

2 T. bourbon, optional

Optional Garnishes:

sour cream

sliced green onions

roasted salted pumpkin seeds

shredded cheese

Place beans and tomatoes in a food processor/blender and blend to desired consistency. Set aside.

In a Dutch oven/soup pot, saute onions in oil until tender. Add garlic and cumin; saute 1 minute longer. Stir in the broth, pumpkin, vinegar, pepper, and bean mixture. Bring to a boil; reduce heat; cover and simmer for 20 minutes.

Stir in bourbon if desired. Garnish each serving with whatever you think sounds tasty.

Notes: I did not use bourbon. I never do. And it was delectable.

Oh, and there are a lot of recipes online for a black bean pumpkin soup, but the main one in circulation for some reason has ham in it. And beef broth. Ick. That just does not sound appetizing to me AT ALL. This recipe is from my Taste of Home: Healthy Cooking magazine, is meatless, and is also ridiculously good. The ingredients are ones I think I pretty much always have on hand, too. I highly recommend garnishing it with at least the green onions and cheese, and if you have some, the sour cream. I ate the last of it for lunch today by scooping it up in tortilla chips. Mmm!

Pumpkin Spice Bagels and Maple Nut Spread

I love pumpkin. I love bagels. And what better combination could you have?

Note: This recipe is also available for those have a bread machine. I do not, and so did it the good old fashioned way. If you do and want me to send you the other version, let me know!

Pumpkin Spice Bagels

2/3 water (110-115 degrees)

1 pkg. (1/4 oz.) active dry yeast

1/2 c. canned pumpkin

1/3 c. packed brown sugar

1 t. salt

1 1/2 t. cinnamon

3/4 t. nutmeg

1/2 t. allspice

1/2 t. ground cloves

3 c. bread flour

1 egg white

2 T. water

1 T. cornmeal

In a large bowl, dissolve yeast in water.

Add pumpkin, brown sugar, salt, and spices; mix well.

Stir in enough flour to form a soft dough. (For me, this was just under 3 c.)

Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.

Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hr.

Punch down dough. Turn onto a lightly floured surface.

Shape into 9 balls. Push thumb through centers to form a 1 inch hole.

Stretch and shape dough to form an even ring. Cover and let rest for 10 minutes.

After 10 minutes, flatten rings slightly. Fill a pot with water and bring to boil. Drop bagels, two or four at a time, into boiling water. Cook 45 seconds per side.

Remove with a slotted spoon and drain on paper towels.

Whisk egg white and water. Brush over bagels.

Coat a baking sheet with cooking spray and a dusting of cornmeal. Place bagels 2" apart on prepared pan.

Bake at 400 for 15-20 minutes or until golden brown. Cool on wire racks.

Maple Nut Spread

1 carton (8 oz) spreadable cream cheese

3-4 T. maple syrup (I say 3-4 because 3 definitely wasn't enough for my taste)

1/8 t. cinnamon

1/4 c. finely chopped walnuts, perhaps toasted

Beat it all up. Serve with delicious pumpkin spice bagels. Swoon.

Holiday Magic

I just have to start off my recipe sharing with this delectable pumpkin bread. I got this recipe from my Aunt Jessie when I was still in high school. We'd visited her and I couldn't stop eating the stuff! It's SO good. Here goes:

Delicious Pumpkin Bread

5 eggs

1 c. vegetable oil

1 can (15 oz) pumpkin

2 c. flour

1 t. cinnamon

1 t. baking soda

2 boxes (3 oz) cook & serve vanilla pudding 

2 c. sugar

1/2 t. salt

Preheat oven to 325. Beat eggs. Add oil & pumpkin and beat. Combine remaining ingredients, gradually beat into pumpkin mixture. Pour batter into 2 greased regular loaf pans, or 5 greased small loaf pans. (5" x 2.5" x 2") Bake for 70-80 minutes in 2 normal pans, or 50-55 minutes for 5 small pans. 

Notes:  I have never tried the 5 pan option, although I think that is what my aunt usually does. I also have wondered about trying to substitute some of the oil with applesauce, but have never tried it. The recipe originally called for 1 1/4 c. oil, but I found it was much too oily as a finished loaf. I reduced to 1 c. and it worked great. If anyone tries the applesauce option, let me know how it goes! Also, I find that my oven bakes faster than most recipes' suggested time-- so I put 70-80 minutes down instead of 75-80 as the recipe says. Good luck!