Hey, hey! Happy Monday!
I’m back on a regular posting schedule this week since I’m back home and back in to my normal routine which feels GOOD.
The creativity department has been kind of lacking when it comes to cooking lately which has meant us eating the same recipes over and over. Fyi, if you haven’t checked it out yet, I have a post on the recipes I make the most from the site! The last couple weeks especially, it’s been these (click for link):
Summer Veggie Lasagna (I change up the veggies sometimes and lately I double the ricotta)
This chipotle pumpkin black bean soup almost daily for lunch aaand meat lasagna.
Anyway, I’m spending this week forcing myself to make something different since it’s kind of my job. Sometimes I struggle with coming up with things because I don’t actually care that much. My requirements are: tastes good, inexpensive to make, not too much trouble, relatively healthy. If it hits those (or just some of those) marks, I’m happy.
Contrary to a lot of other food bloggers, I don’t spend an awful lot of time thinking about our meals. I used to think about it a lot more in years past when I had restrictive eating behaviors, but since I just eat whatever I feel like eating when I feel like eating it, I don’t give it that much thought. I also don’t necessarily feel like cooking all the time and I value meals out with Mark or friends 10000x more than I do staying in. This weekend I was a lot more interested in going out so I met Rebecca for dinner (Pssst this is her blog, it’s gluten free and vegetarian ’cause her huuzzz is celiac so if that’s your thing, you’ll love it) on Friday night. Saturday I was still not feeling the kitchen and was definitely feeling steak, so Mark and I went to a steakhouse for steak, prime rib and winnnneeeee.
Finally on Sunday I was feelin’ the kitchen again and spent about 3 hours making a few recipes for the blog/our meals for the week. It involved this soup, chickpea shawarma which omg, I’m in love with, a super yumm lasagna and cookies. We’ll be well fed this week.
This chipotle pumpkin black bean soup has been EXCELLENT for lunch for the last couple of weeks. I mean, obviously there’s been days where I’ve had other things because hi, we do need some kind of variety, but I’d say a good 70% of the time I’ve been eating this soup with fresh buttered baguettes and salsa. Salsa on the soup, not the baguette. That would be weird.
If you’re like me and you’re just over thinking about your meals, need things to be EASY, inexpensive, tasty, filling, healthy, all that jazz? You NEED this chipotle pumpkin soup in your life. FYI, you can’t taste the pumpkin like.. at all. It just adds a nice sweetness to the soup and creates this incredible silky texture when it’s blended. I mean, it also adds things like vitamin A and C and whatever else pumpkin has, but mostly we’re adding it because pumpkin.
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 small carrots, peeled and diced
- 1 red bell pepper, diced
- 3 cloves of garlic, chopped
- 2 tbsp ground cumin
- 1 tsp paprika
- 1 tsp chili powder
- ½-1 tsp chipotle powder
- 1 tsp oregano
- salt and pepper, to taste
- 1 cup pumpkin puree, store bought or homemade
- 3 15oz cans black beans, not drained
- 2-4 cups vegetable broth
- 1-2 tbsp red wine vinegar
- Heat oil in a large pot over medium high heat. Once hot, add the onion, carrot and bell pepper. Saute for 5-7 minutes or until onion is translucent.
- Add garlic and spices along with a couple heavy pinches of salt.Saute for 2 minutes then add the pumpkin. Continue to cook, stirring frequently for 2 more minutes.
- Add 2 cans of beans along with the liquid and 2 cups of vegetable broth. Bring to a boil then reduce heat and allow to simmer, stirring every so often until the carrot is soft, about 5-7 more minutes.
- Transfer soup to a high speed blender or use an immersion blender to blend until completely smooth. Add extra vegetable broth until desired thickness is achieved.
- Return to pot, add remaining can of beans and the liquid, red wine vinegar and salt and pepper to taste.
- Serve warm with salsa, guac, sour cream, chips, bread, etc. Go crazy.
Adjust the amount of chipotle powder you use to your own spice preference. I have to only put ¼ tsp in if my mom is eating it, whereas I prefer 1 tsp.
Know thy spice tolerance.