This recipe, as I mentioned in the previous post, is a veganized version, loosely based on this one. Ours is more of a stew, so add more liquid if you prefer an actual soup.
PS Roasting pumpkins is fun!
1 pound bag of black beans, quick boiled or soaked overnight
1 15 oz. can fire roasted tomatoes with chilies
1 onion, diced
1/2 cup green onions, chopped
1 cup frozen corn
5 garlic cloves minced
1/2 TBL cumin
1 tsp paprika
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 TBL vegan margarine (we used Earth Balance)
4 cups low-sodium (or homemade) vegetable stock
2-2.5 cups pumpkin puree
1/2 cup dry sherry
1/3 cup apple cider vinegar
In a large pot, melt the margarine and add onions, green onions, and garlic. Cook until fragrant and then add tomatoes, sherry, and vinegar. Cook about 5 minutes. Add spices and stir. Add remaining ingredients and bring to a boil. Reduce heat to simmer, cover the pot most of the way, and cook for 30-45 minutes, or until beans are soft. Reserve 2-3 cups of soup and blend with a hand blender or in a food processor. Stir in puree to the soup. Cook another 10 minutes or so and serve. (We made this late, late, late at night, so actually I’d recommend making this soup ahead of time so it has time to set up.)
Garnish with green onions, jalapenos, and vegan cheeze.
6-8 large servings
Serve with a salad, with homemade pumpkin seeds.
The obsession continues. Last night, while S and I were trying to fix my effing computer virus, we started making pumpkin and black bean soup. Like fixing a virus, roasting pumpkins and making a soup can entail multiple stages. We began by roasting the pumpkins in the oven and quick boiling a bag of black beans. The recipe is in the following post.
First, an homage to our pumpkins standing proudly next to a pumpkin beer.
Stef took this great shot of the pumpkins in the oven. She cut them in half and then baked in them in half an inch of water for about 40 minutes. The neon heating element is just a bonus.
When the pumpkins were done (aka shriveling and a little brown), S scooped out the seeds and stringy parts, then pureed the pumpkin flesh using our trusty hand blender. I read that you can just leave on the skins, which saves time and possibly nutrients. It also increases the pumpkin’s yield quite substantially. You could do this in a food processor or stand-up mixer, too. We saved the seeds and roasted them with salt, garlic powder, cayenne, for a crispy, savory snack.
Around 12:30 AM, Stef worked on my computer and I attempted to veganize this recipe. I can tell you already, ours looks nothing like this; however, I am quite sure it is delicious and animal-free.
I’m obsessed with pumpkin right now. This recipe used up our supply of canned pumpkin, but I also bought two sugar pumpkins for recipes to be determined. This soup began with this recipe, but quickly evolved into something altogether different. I’m not sure it is possible to recreate the recipe exactly, but this will give you a starting point.
2 cups canned pumpkin puree
1.5 cups frozen corn
3 red potatoes
3-4 cloves garlic, mince
12 oz homemade no-salt vegetable stock (mostly chard stems with onions, garlic, carrots and celery boiled down.)
4 cups water
1/2 tsp rosemary
1 tsp red pepper flakes (and then add some more)
1 tsp hot paprika
1 tsp curry
1/2 tsp cumin
1/2 TBL peanut butter
1 cup rice milk
1/2 cup fresh tomatoes
salt and pepper
In a large pot, heat a small amount of olive oil and saute chopped onions, potatoes, and garlic until the onion is a little translucent. Add stock and bring to a boil. Add spices and peanut butter. Stir in the pumpkin and corn and return to a slow boil. Simmer until potatoes are soft. Remove two cups of the soup and pulse in a blender or food processor with rice milk and tomatoes. Return to the soup pot and stir well.
Serve with fresh green onions and cashews.
Pumpkin bread is my family’s favorite Thanksgiving tradition. The original recipe came from my brother’s preschool teacher, over 20 years ago. This veganized version has all the goodness of the original AND less sugar and oil. The hardest part of the recipe is that you have to make it the night before in order to really enjoy the pumpkin flavor.
3/4 c. oil
2 c. canned pumpkin (one 16 oz. can)
1 c. sugar
1 tsp. cinnamon
2 c. flour
1 tsp. salt
1 tsp. vanilla
2 tsp. baking soda
2 egg replacers (Ener-g)
Sift all dry ingredients. Add oil, egg replacers, pumpkin, and vanilla. Bake at 350 for 40 minutes. (toothpick test it). Bake in 2 greased loaf pans.