Monday, October 6, 2014

Soup Sunday

Sunday was our monthly after-service church supper.  Congregants bring soups, breads, and desserts and we all eat lunch together, dozens of crockpots groaning on the plastic tables  It being a Unitarian Universalist church, there were 6+ lentil soups and a few curries and other vegetarian soups.  Sis and Buds managed to find a chicken and rice one.  We hadn't brought a soup to share, not sure if we were staying, but we will next time.  The kids begged me to bring my own chicken noodle soup.  I bet.

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Pumpkin, Corn, and Bean Soup
1 teaspoon cumin seeds
1 teaspoon oregano
4 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, chopped
1 inch piece cinnamon stick
3 cloves
1/2 tablespoon paprika
salt
2 cups stock or bean broth
1 lb fresh or canned tomatoes, chopped
3 cups cubed pumpkin, or any squash (I'm betting you can use sweet potatoes, too)
1 1/2 cups corn kernels
1 cup cooked pinto beans
2 serrano chiles, seeded and finely chopped
cilantro or parsley, chopped, optional

Saute cumin seeds in oil until fragrant; add oregano for a few seconds.  Grind in spice mill.

Heat oil on high and saute onions briskly for 1 minute.  Lower temperature and add garlic, cumin/oregano, cinnamon, cloves, and paprika, plus 1 teaspoon salt.  Stir to combine.  Add 1/2 cup of stock and cook onion mixture until tender.  Add tomatoes and cook 5 more minutes.  Add pumpkin along with 1 cup of stock.  When pumpkin is softer but still firm, add corn, beans, and chiles, plus more stock.  Cook until pumpkin is done.  Adjust seasoning and serve.

recipe from church congregant.

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