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Tuesday, October 21, 2008

Pumpkin and Bean Soup recipe...

In TRRC's feature article for October, one reviewer commented on making a Pumpkin and Bean Soup. Well here is the recipe. I hope you will try it and let us know what you think. If you have some great Halloween or fall recipes you'd like to share we us, we'd be honored.



2 cups Water
2 tablespoons Dried Haricot Beans
1/4 Red Pepper
4 Chives
20g Butter
1 Small Onion, chopped
1 Clove Garlic, crushed
1/2 teaspoon Curry Powder
250g Pumpkin, peeled, chopped
2 cups Chicken Stock
1/4 cup Grated Smoked Cheese
1 tablespoon Sour Cream

Combine water and beans in a bowl, cover, stand overnight.
Transfer undrained beans to pan, simmer, covered, about 1 hour or until beans are tender; drain.
Cut pepper into thin strips, cut chives into 6cm lenghts. Heat butter in pan, add onion, garlic, and curry powder, cook, stiring, until onion is soft. Add pumpkin and stock, simmer, covered, until pumpkin is soft. Blend or process pumpkin mixture until smooth.
Return pumpkin mixture to pan, stir in beans and pepper, bring to a boil. Add cheese and sour cream, stir until heated through. Serve soup topped with chives.

Recipe can be made a day ahead.
Storage: Covered, in refridgerator.
Freezer: Suitable.
Microwave: Suitable.

I hope everyone tries this!!! You can probably just get canned haricot beans instead of soaking them, etc...I think that is what Mark does to save time and do it all in one day. But it is DELICIOUS!!!


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