08 February, 2015

(Hot & Sweet) Pumpkin, Vegetable and Bean Soup

An accidental purchase of one can of Libby's® Easy Pumpkin Pie Mix (instead of the Pumpkin Puréeresulted in a pleasing and flavorful soup combination worthy of repetition. Serve without or with your choice of cooked rice. Since I had the time on a snow day, I simmered this soup slowly for eight (8) hours, adding new ingredient every two (2) hours. 



For recipes using Libby's® 100% Pure All Natural Pumpkin Purée, please start here


(Hot & Sweet) Pumpkin Vegetable and Bean Soup ingredients (17)
Makes xx-quarts 
Stage 1
1/2 gallon (64-oz) Ham Hock Stock
2 cups (16-oz) water or broth
EVOO
2 garlic cloves, minced
1 Tbsp Salt-Free Curry Powder
1 (30-oz / 850g) can Libby's® Easy Pumpkin Pie Mix (Do not substitute Libby's® 100% Pure All Natural Pumpkin Purée in this recipe. Without the preseasonings, you will produce very different results.)
3 Bay leaves

Stage 2
1 (15-oz / 425g) store brand can black beans in gravy
1 (12-oz / 340g) bag frozen chopped onions (Mine were defrosted; however, I think frozen would be fine.)
1 (15.5-oz / 439g) can Iberia Premium Black Beans, "Frijoles Negros," rinsed well and drained

Stage 3
1 (10-oz / 283g) can Ro-Tel Hot Diced Tomatoes with Habaneros

Stage 4
Two handfuls Dried Sliced Shiitake Mushrooms broken into bite-size pieces (about 2/3 to 1 cup)
Leftover San Marzano Peeled, Whole Tomatoes in Sauce (about 1 to 1.5 cups)
Leftover Curried Chicken Pumpkin Stock (about 3 to 4 cups)

Stage 5
1 (15-oz / 425g) can store brand sweet white kernel corn, rinsed well and drained
Freshly-squeezed juice of one small Sunkist® Moro orange

Optional for serving
Hot, freshly cooked rice
Dark raisins     Back to Top


(Hot & Sweet) Pumpkin Vegetable and Bean Soup directions
Stage 1:  Prepare and simmer stock
Bring the stock to a boil. Then, reduce to simmer and cover. Meanwhile, heat olive oil in a stockpot. Sauté the garlic; add curry powder, stirring well. Stir in the Pumpkin Pie Mix, heating through.

Combine the stock and sautéed mixture; bring to a boil. Add Bay leaves. Then, cover and simmer slowly for two (2) hours.     Back to Top


Stage 2:  Start simmering black beans
Add black beans; stir well. Then, cover and simmer slowly for two (2) hours more.     Back to Top


Stage 3:  Start simmering Ro-Tel
Add Ro-Tel; stir well. Then, cover and simmer slowly for two (2) hours more.     Back to Top


Stage 4:  Add to stock and start simmering Shiitake Mushrooms and whole tomatoes
Stir in Curried Pumpkin StockTaste and adjust; add Ro-Tel for more fire. Then, add Shiitake Mushrooms and whole tomatoes; stir well. Cover and simmer slowly for two (2) hours more. Taste and adjust seasoning.     Back to top


Stage 5: Heat through corn
Twenty to thirty (20 to 30) minutes before serving, add corn kernels and Moro orange juice; stir well. Cover and simmer. If serving with rice, prepare it now.     Back to Top


Stage 6:  Serve
Remove Bay leaves from the soup before serving warm in large bowls. When reheating, and if desired, add some raisins to each bowl just before serving; stir.     Back to Top


You might like:
Curried Pumpkin Soup
Curried Shrimp and Rice with Okra
Hot & Sour Soup


Index
black beans
pumpkin
Soups, Gumbos and Stews > C > curried
Soups, Gumbos and Stews > H

Page Last Updated 25 May 2015

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