Monday, October 1, 2012

Pumpkin-Black Bean Stew with Spicy Sausage
October is my favorite month. It has Halloween in it. To start this month out right, I'm going to share this hearty, spicy pumpkin stew. The original recipes comes from here. I made a number of changes though. Next time, I may make even more changes, like adding more vegetables--potatoes, carrots, parsnips, and so on. But as is, this soup is quite filling. One little bowl and I'm stuffed. Eric wasn't a big fan, but considering he prefers pumpkin in his desserts, not his entree, and doesn't like black beans, I wasn't expecting him to get excited about this dish. However, everyone else loved it!

2 tablespoons olive oil
1 cup finely chopped onion
3 cups chicken broth
1 package Echrich Jalapeno and Cheddar sausages
2 15-ounce cans black beans, drained
1 15-ounce can diced tomatoes with juice
1 15-ounce can corn, drained
29-ounce can pumpkin puree
1/2 cup milk
1 tablespoon curry powder
1 1/2 teaspoons ground cumin
1 teaspoon sage
1/2 tablespoon thyme
cayenne pepper, to taste
salt, to taste
black pepper, to taste
sugar, to taste

In a stock pot, heat olive oil over medium-high and saute the onions until they're translucent, about 5 minutes. Add sausage and brown. Pour in chicken broth, black beans, tomatoes, corn, and pumpkin. Stir and bring to a boil. Add milk, curry, cumin, sage, and thyme. Stir. Reduce heat to medium-low and simmer for approximately 10 minutes. Season to taste with cayenne, salt, black pepper, and sugar.

P.S. It's even better the next day!


Also Check These Fall Recipes:  
Acorn Donuts
Applesauce Cookies with Caramel Frosting
Cheese Tortellini in a Pumpkin Sauce
Cinnamon-Sugar Pastry with Pumpkin Dip
Mini Pumpkin Pies
Pumpkin Bread!
Pumpkin Caramels
Pumpkin Penn Casserole
Pumpkin Chocolate-Chip Brownies

No comments:

Post a Comment