which is not to say that another one won’t be happening again soon. Blogging became time consuming and I’ve been busy, ya know….living life. This soup is kind of delicious….or rather….fantastically delicious and you should make it at home.
- 1 sweet yellow onion, diced
- 2 cloves garlic, minced
- 16 oz mushrooms (I used baby bellas and white buttons), chopped
- 1 jalapeno, diced
- 1 can pureed pumpkin
- 2 cans black beans
- 3 cups veggie stock
- Cumin and paprika….I’d say about 1-2 Tablespoons cumin and 1 teaspoon paprika (as you know I don’t measure)
- A bunch of twists of Trader Joe’s South African Smoke grinder (HOLY DELICIOUS! BUY THIS IF YOU CAN and if you can’t it will still be great with out it)
- Salt to taste
- A little olive oil
- 1/2 bunch of cilantro
Sautee onions, garlic, and jalapeno until onions are translucent (about 5-8 minutes). Add mushrooms and sautee for another 5-8 minutes. Add seasonings and let cook for a minute or two. Add all other ingredients with the exception of cilantro (put that in at the very end). Bring to a boil and then simmer for 15-20 minutes. This is one of the easiest things I’ve ever made. Well, that’s not exactly true…I don’t get too complicated in the kitchen. Seriously though, it’s easy, packed full of goodness for your body, and quite delicious. Do try this at home.
Oh, and then this happened.
This is my take on Gesine’s Golden Eggs. I added ginger and cloves instead of nutmeg (because I didn’t have any). There is nothing redeeming (if we’re thinking health wise) about these little bits of heaven, but they are tasty. I’m bringing them to work tomorrow. Oh, and I followed the recipe and got well more than the 12 cupcake size. I got 12 cupcakes and 48 mini cupcakes.
Happy Fall! The weather here in Vermont has been absolutely amazing.