And That's The Recipe For Makin' Love (Caribbean Pumpkin Soup)

If I could eat something for the rest of my life, it might very well be this next little number.  I was NOT expecting develop any kind of chemistry with this soup but now?  I think it might be love.

Caribbean Pumpkin Soup

1 Tablespoon grapeseed oil (little more if necessary)

1 small white onion, chopped

1 yellow bell pepper, chopped

3 cloves garlic, minced

2 teaspoons ground cumin

1 teaspoon ground chipotle chile (1/2 teaspoon for a less heat)

1 15 ounce can black beans, drained and rinsed

1 15 ounce can pinto beans, drained and rinsed

1 15 ounce can pure pumpkin (I made my own pumpkin puree - tutorial below)

1 13.5 ounce can coconut milk

1 cup vegetable broth

4 heaping teaspoons cilantro, chopped (I omitted this)

juice of 1 1/2 - 2 limes

1 - 1 1/2 teaspoons sea salt

pepper to taste

In a large pot, heat oil over medium heat.  Saute onions and bell pepper for about 6 - 7 minutes, or until tender.  Add garlic, cumin, and ground chipotle.  Saute about 30 seconds.  Add black beans, pinto beans, pumpkin, coconut milk, and broth.  Bring to a boil.  Reduce heat and simmer for about 5 minutes.  Stir frequently.  Add lime juice, cilantro, and desired seasonings.  

Serve with organic blue chips or Jenny's home made brown rice chips.  I just crumbled them up and tossed them in my bowl.  Heavenly!

And for those of you who feel like pulling a "martha" (except that it's like the most simple thing in the world - so not martha)?  Here's how to roast a pumpkin...

Get a pumpkin pie pumpkin (they're everywhere right now) and wash any excess dirt off the outside.  Then cut it in half.

sorry 'bout the goth hands

Scoop out the seedy, stringy guts.

Place them in a baking pan face side down and add about 1/4 inch of water.  Bake at 350 for about 45 - 55 minutes depending on the oven.

Remove them from the oven and immediately turn them face side up.  Let them cool for about 5 minutes or so and then scoop out the inside and discard the shell.

It can be refrigerated for several days or frozen for up to 3 months.  Since I knew I was going to be using it later this evening, I quickly pureed it while it was still hot and then put it in the fridge.  

You can't even compare the canned stuff to freshly roasted pumpkin puree.  Completely divine!!!