Welcome to Souptember

Welcome to September. It doesn’t feel like fall yet, but after all of the running around we did this summer I’m ready to settle back into a routine. Being busy all summer and not wanting to cook in the heat has led to an unused kitchen and a vegetable deficient diet. I want to get back to cooking and eating healthy again. I’ve decided that September will be Souptember in our house. I’m committed to making soup at least once a week. I love soup. No one else in my family does. At the end of this month they will either be converted or I will have had soup for lunch every day. I’m OK with either outcome.

I made one of my favorite soups today: Pumpkin and Black Bean Soup. This spicy soup is filling and reheats well. It does not look pretty, but it tastes pretty great.20180902_1658435685430293364624463.jpg

The recipe is from Rachel Ray’s Veggie Meals. It takes less than a half hour to put together, which means I can throw it together even when I’m in a time crunch.

Pumpkin and Black Bean Soup

1 T vegetable oil

1 T butter

1 chopped onion

1 can vegetable broth

1 can diced tomatoes (undrained)

1 can black beans

1 can pumpkin puree

1/2 c heavy cream (I use half and half)

1 1/2 t curry powder

2 t ground cumin

pinch of cayenne pepper

Melt butter into oil over medium heat. Sautee onion until soft. Add broth, black beans, tomatoes, and pumpkin. Bring to a boil. Reduce heat to low, add cream and spices. Simmer 5 minutes, or until you can convince your kids to come to the table.

I hope you had a Souper Sunday.

8 thoughts on “Welcome to Souptember

  1. AJ says:

    I am definitely in the same boat as to the cooking and veggies. I’m wondering if my body is going to wonder what the item is when I finally put a veggie in me. It all starts tomorrow!

    Liked by 1 person

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