I know, I know...the angst associated with this delayed intensification phase of treatment is sapping my culinary creativity. At long last, though, for your dining pleasure, is my Pumpkin Black Bean Chowder recipe. It's vegetarian and quite satisfying on a cold late autumn day.
The flavor palatte of this particular chowder lends itself well to a variety of spice combinations. I've used a curry here (don't fret curry-haters, it's seasoned with a light hand), but cumin, coriander, cayenne, or any other number of culturally-influenced spice blends would work equally well. Hell, if you so desire, start the cooking of it with bacon. Porcine products do make everything taste better!
You simply must garnish this soup, as the crunchy/salty/silky/colorful toppings contribute a lovely dynamic to this one-pot meal. FYI...finishing this chowder with a bit of vinegar adds assertiveness and cuts the sweetness of the orange root vegetables. Just as salt enhances flavor, acidity balances the profile of the dish. It won't taste like a pickle. I promise.
Pumpkin-Black Bean Chowder
Chowder:
1 Onion, medium dice
2 Carrots, medium dice
2 Celery Stalks, medium dice
1 Small sweet potato, peeled and medium dice
2 Cloves garlic, minced
1 Can black beans, drained
1 Can pumpkin puree
¾ Cup pearled barley
5-6 Cups chicken stock
2 Bay leaves
2 Tbsp. Olive oil
½ tsp. Curry powder
½ tsp. Turmeric
½ tsp. Smoked paprika
1 tsp. Apple cider vinegar
Salt & Pepper to taste
Toppings:
1 Avocado, medium dice
1 Red Bell pepper, medium dice
3 corn tortillas, thinly sliced, tossed in oil, and baked until crisp
Cilantro, minced
For Chowder:
Heat Dutch oven over medium-high heat. Add olive oil. Sautee first four ingredients until onions are translucent. Add bay leaves, season with pepper, curry, turmeric, and paprika, and cook a minute more. Add beans and 4 cups of stock. Gently stir in pumpkin puree and barley. Simmer on low heat for 30 minutes, or until barley is tender (similar in texture to cooked rice). Add additional stock as needed to achieve desired thickness. To finish, stir in apple cider vinegar and season to taste with salt and pepper. Serve topped with avocado, bell pepper, cilantro, and crispy tortillas.
The flavor palatte of this particular chowder lends itself well to a variety of spice combinations. I've used a curry here (don't fret curry-haters, it's seasoned with a light hand), but cumin, coriander, cayenne, or any other number of culturally-influenced spice blends would work equally well. Hell, if you so desire, start the cooking of it with bacon. Porcine products do make everything taste better!
You simply must garnish this soup, as the crunchy/salty/silky/colorful toppings contribute a lovely dynamic to this one-pot meal. FYI...finishing this chowder with a bit of vinegar adds assertiveness and cuts the sweetness of the orange root vegetables. Just as salt enhances flavor, acidity balances the profile of the dish. It won't taste like a pickle. I promise.
Pumpkin-Black Bean Chowder
Chowder:
1 Onion, medium dice
2 Carrots, medium dice
2 Celery Stalks, medium dice
1 Small sweet potato, peeled and medium dice
2 Cloves garlic, minced
1 Can black beans, drained
1 Can pumpkin puree
¾ Cup pearled barley
5-6 Cups chicken stock
2 Bay leaves
2 Tbsp. Olive oil
½ tsp. Curry powder
½ tsp. Turmeric
½ tsp. Smoked paprika
1 tsp. Apple cider vinegar
Salt & Pepper to taste
Toppings:
1 Avocado, medium dice
1 Red Bell pepper, medium dice
3 corn tortillas, thinly sliced, tossed in oil, and baked until crisp
Cilantro, minced
For Chowder:
Heat Dutch oven over medium-high heat. Add olive oil. Sautee first four ingredients until onions are translucent. Add bay leaves, season with pepper, curry, turmeric, and paprika, and cook a minute more. Add beans and 4 cups of stock. Gently stir in pumpkin puree and barley. Simmer on low heat for 30 minutes, or until barley is tender (similar in texture to cooked rice). Add additional stock as needed to achieve desired thickness. To finish, stir in apple cider vinegar and season to taste with salt and pepper. Serve topped with avocado, bell pepper, cilantro, and crispy tortillas.
Bon Appetit.
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