Tuesday, November 30, 2010

Pumpkin Irony and Mole Black Bean Pumpkin Soup

Dear home canners -

It is during these times when you get to say 'I told you so' to all your friends who ask why you garden and can the harvest. Because while other pumpkin lovers were anxiously wondering if there would be canned pumpkin in the store this year, my cabinet still had some of last year's supply.

If you are lucky enough to have some pumpkin cubes around, here's a recipe I made up to use up the cubes that didn't make it into the canner.

Crockpot Mole Black Bean and Pumpkin Soup

2 cups stock
2 cups Mole sauce from the Joy of Cooking
6 cups pumpkin cubes, approx 1 inch on all sides
2 skinless chicken breasts (optional)
1 15 ounce can black beans, rinsed and drained

Put all ingredients in crockpot. Cook on low for 6 to 8 hours or high for 2-3 hours. When the pumpkin cubes are soft, it is ready. Take out the chicken breasts if you used them and shred them into smaller pieces on a separate place. Puree the pumpkin-bean mixture to a texture you like and then add the chicken pieces back in.