Monday, September 16, 2013

Pumpkin Black Bean Soup/ Weekend pics

I've been trying to get some new recipes in my routine. We've been having so much of the same things lately. Tonight I made a pumpkin black bean soup that was so good. The only changes I made was an additional Tablespoon of curry (original recipe had 1 T), and I swapped the heavy cream for milk. It was just as good (I'm sure) and it cut a lot of calories and fat. The picture doesn't necessarily look too appetizing, but I promise it was delicious! I also added some sriracha on top. Try it.

*Edited- original link to recipe wasn't working. This was originally from food network, it's not a recipe of my own.
 
1 small onion
2 cans pumpkin puree (not pumpkin pie filling)
1 can black beans drained and rinsed
1 can diced tomatoes with juice
1carton veggie or chicken broth (I used chicken)
1 cup heavy cream (I used milk)
1 T curry powder (I used 2 T)
1 t cumin
Salt and pepper to taste
 
Dice the onion and saute in olive oil until softened. Add all of the other ingredients and stir. Bring to a boil, reduce to a simmer. Let this soup simmer on low for at least 30 minutes. I find soups have the best flavor when you turn the heat off, and put the lid on about 20 minutes before serving. When the soup is too hot, you simply can't taste the ingredients. 

This weekend, we packed up the family and headed to upstate New York for my cousin's wedding. The reception took place in a barn and was absolutely beautiful. Everything was very rustic and elegant. Connor was a trooper, and was so well behaved at the ceremony. He even hung out with his parents for a drink at a bar during the afternoon!



 
Connor selfie
 

This weekend was a lot of fun with my family. We spent a lot of time together with my parents, brother and sister in law. Connor loves them all, and has so much time with them.

 
Beautiful floral arrangements



 
Such a beautiful place!
 


 
 
 

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