It’s like she was reading my foodie mind?
Rainy cold weather = warm comforting soup weather if you ask me, no? 😛
So of course, I must deliver!
Spicy Pumpkin & White Bean “SToup”
I think Rachel Ray would call this a “stoup” – a bit thicker than a soup but not as thick as a stew. At least I think that’s what she means?
Anywho, here’s the lineup:
- 1 onion, chopped
- 1 clove garlic, chopped
- 1 hot pepper, seeds removed & chopped (I used a scotch bonnet)
- 1 cup chicken stock (homemade if you have it or use veg stock if you desire)
- 1 can Northern beans, drained and rinsed
- 1/2 can Libby’s pumpkin
- 1 cup water
- 1/4 cup coconut milk
- 1 tblsp olive oil
- fresh chives
- sea salt
- black pepper
Makes 2 main dish servings.
Cook onions, garlic and hot pepper over medium in olive oil until tender (about 7 minutes). Keep the lid on so that they steam and don’t brown. Salt and pepper too.
Then add the pumpkin, chicken stock, beans, water and chives (and some more salt/pepper if you like). Bring to a boil.
Give it a stir and turn down to medium, allow to simmer for about 30 minutes (uncovered) until it thickens up a bit.
At this point, grab a fork and squish up some of the beans. This will give the soup a very creamy consistency.
This step is very important, as the stoup won’t achieve its creamy consistency otherwise. Please don’t forget it! 😛
Also add in your coconut milk, it adds the best hint of sweetness. Stir it up and let it heat on low, covered, for another 10 minutes or so.
So buttery and creamy. Yet no butter or cream in sight. Miracles can happen, right? 😉
I loved these flavors, it turned out much much better than I had thought it up in my mind! For that, I’m always thankful 😀
This meal has seriously like 2 steps. And requires minimal time. Perfect for a busy weeknight meal.
And the creamy, buttery fall flavors with a touch of the tropics will turn any rainy night into a sunny morning.
Well… we’ll wait to see about that 😉