Search our site:
Recipes from the Grapevine Cottage
Black Bean and Pumpkin Soup
Here are a couple of fall pumpkin recipes from associate wine guy Jim Bandy — can you tell his hobby is cooking?
As the temperatures drop and garden produce wanes, one of my favorite fruits arrives en masse: pumpkins! To most of us, the round orange gourd conjures thoughts of fairy tales, jack-o-lanterns, or Thanksgiving pie. Too often, we miss the wonderful flavor pumpkin imparts to savory dishes.
Here are two of my hearty and homey favorites that I want to share with you. Of course you know that picking the right pumpkin is as important as picking the right apple, or berry. Choosing a smaller 'pie' pumpkin, usually about 1 to 3 pounds, gives the best taste and texture. Also, cooking with fresh pumpkin does mean that you need to seed and peel the gourd. I like to cut pumpkin first into slices, similar to cantaloupe. It seems to make the process easier.
These fall delights are great on their own. I usually choose to pair them with a cheese. After each recipe, I offered some of my favorites. Enjoy!
Makes 9 cups
A more refined taste than your average Black Bean soup.
3 15.5-ounce cans black beans, rinsed and drained
1. In a food processor, coarsely puree beans and tomatoes (a few pulses will do)
I serve this with mild chèvre or Manchego and baguettes from Grapevine Cottage.
Pirlau is a Low-Country term for rice stew.
2 tablespoons unsalted butter, divided
1. In Dutch oven, melt 1 tablespoon butter over medium heat. Add pumpkin, carrots, onion, leek, sweet potato, and bay leaf. Sauté for 2-5 minutes, or until onion and leek just begin to soften.
I serve this with cheddar or Manchego and baguettes from The Grapevine Cottage.
October 11, 2006
Grapevine Cottage Zionsville • 61 South Main Street • Zionsville, Indiana 46077 • (317) 733-1010
Grapevine Cottage Fishers • 8235 East 116th Street • Fishers, Indiana 46038 • (317) 288-5316
To contact us or sign up for our weekly newsletter, just follow this link....