Simple Autumn Dinner…

Pumpkin & Bean Soup

Pumpkin & Bean Soup

The weather has turned cold here in Toronto, and even though the mornings are now lighter, the darkness at 5pm is getting me down…

After a very food-indulgent weekend, I wanted something last night for dinner that was comforting & filling but not too heavy (the SO and I agreed on Sunday that we need to just take a break from the weekend ritual of pre-dinner cheese, crackers, sausage, smoked oysters…).

A soup wasn’t filling enough but a stew was too heavy…what to do?  what to do?  So I worked with the season and what was available at the local food & veg store…and voila, I created a recipe for Pumpkin Bean Soup!

Pumpkin Bean Soup (for four)

1.  Dice 1/2 onion, 1 large carrot, 2 ribs of celery & 2 slices of thick-cut bacon and start them all cooking in a pot with a bit of olive oil over a medium-low heat.  Stir occasionally until well-softened (about 30 minutes).

2.  Drain & rinse a can of black beans in a colander and then add to the pot.

3.  Cut up pumpkin (remove rind and seeds first) into 1″ cubes and add to the pot along with enough water to just cover all the ingredients  (you can also use bouillon or stock for liquid).

4.  Cook for another 30 minutes until pumpkin is cooked.

5.  Serve with a sprinkling of feta cheese on top.

This totally filled my desire for comfort & yumminess last night: next time, I would probably add some chopped kale or chard for greens / colour (and/or substitute chorizo for the bacon), but as you can tell, this is a recipe that can easily be adapted depending on what is available.

What are your favourite recipes for a cold fall’s night when you just want to be comforted?

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About kate magee

I am a lifelong foodie who lives in Toronto and spends much too much of my time thinking, preparing, eating and writing about food...
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6 Responses to Simple Autumn Dinner…

  1. fransiweinstein says:

    Mmm … Sounds delicious. Love the addition of chorizo.

  2. I was craving soup all day, and finally decided to just run to Panera bread after voting (it’s election day here). But pretty sure I’ll want soup again tomorrow, so your recipe will come in handy. It’ll be the first time I make pumpkin soup! 🙂

    • kate magee says:

      Please let me know how it turns out! Another great easy winter pumpkin soup recipe is to toss cubes of pumpkin in some olive oil & roast while you saute some onion, celery & carrots. Toss everything into the pot with some stock and then puree…yummm!

  3. This looks great. I can’t wait to try it this season. I just came across your blog and look forward to following!

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