Soup of the Week: Black Bean Pumpkin Soup

I find myself wanting to start a lot of posts lately with something like, “Another weird week,” or “feeling a bit ungrounded lately,” so I think that I’m just going to have to let that go for fear of repeating myself and getting a bit dull. And I find that as I get busier and busier, so much so that my feet seem to be lifting off the ground a bit, what I really want to do is cook. As Joey so eloquently put it the other day, “When you’re stressed about cooking, cook less, but when you’re stressed about life, cook more.” So, I’m trying here, and I’ll share it too. And I find that one of the soothing activities at the moment is menu planning, which of course involves a whole lot of pantry organization, which led me to this soup. Got black beans? Got an old can of pumpkin? Make this. Make sure that it’s cold out- it’s a good one for that.

Comments

  1. Melissa McPheeters says

    Help! The actual recipe for the black bean pumpkin soup seems to be missing? Is it my computer or a loss in the new website upgrade? (The site looks awesome by the way…I love your blog!). Anyway…I have pumpkin in the freezer that I grew this summer and beans in the pantry…so please repost the recipe!

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