10.22.2014

dinner : pumpkin kale soup

I guess Mother Nature wasn't content to abuse us with mere chilly winds, so she is now dousing the city with relentless rain as well.   Time for more soup!

This one I kind of made up on the fly, using most of the ingredients I'd planned to put into tonight's dinner omelette.  It came together pretty quickly, even with aching, half-frozen hands:

I toasted a couple handfuls of pepitas in a heavy pot over medium high heat, then set them aside to cool.  To the same pot, I then added the following:

Olive oil
diced onion
diced pumpkin
diced carrot
chopped kale
canned black beans, rinsed and drained
diced chorizo
chicken stock/water in equal amounts
salt to taste

I would have added garlic and celery as well, but I was chilled to the bone and desperately needed a hot shower.  Near-hypothermia is a valid reason for cutting the cooking process short.

While the soup bubbled away for about 20 minutes, I grated a few ounces of cheddar (and took a hot shower, of course). 



I served up the finished soup with cheddar and pepitas for topping, and some cornbread for dipping.  What a wonderfully delicious way to chase the chills!
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