Black Bean Pumpkin Soup
Halloween looms [Ed. note: OoooOoOooOooo], and I love making this soup every October. Recently, the BF and I had a good friend over for dinner, and she specifically requested it. I served biscuits with jalapeno butter, a crispy green salad, and various soup toppings for everyone to add what they like.
If you're familiar with the blog, you know I don't like super thick, heavy soups, so I lightened this up to my liking. The recipe also calls for ham, which I left out. Usually I prepare this vegetarian, but this time included crispy pancetta as a topping. You can leave it out, of course.
The pumpkin is really a nice background flavor. Key word is "background," as both the BF and guest did not realize pumpkin was one of the main ingredients.
Speaking of ingredients, I made a ton of changes to the original recipe:
My favorite stress-free kind of dinner party.
[Ed. note: Chef Jacquie loves her Halloween. How much? ↓↓↓]
A very vintage Steiner Halloween (Portland, 1966).
Adapted from: Smitten Kitchen
Number of servings: 9 cups, approximately 6 servings
Soon. The guest blogger returns.
Julie Anne Steiner
10/25/2019 10:16:27 am
Perfect autumn meal!
10/25/2019 11:05:23 am
Thank you!!! xoxo
10/25/2019 11:26:09 am
Awesome recipe Jacquie - perfect for a Fall weekend warmup - loved the Steiner family pic as well!
10/25/2019 11:29:28 am
Thank you so much Brad!!! xoxo
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I'm Jacquie, personal chef & recipe developer in the beautiful Pacific Northwest. Living life with my wildly funny boyfriend and dog Marlowe. Lover of books, bourbon, chocolate and movies.