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2 small pie pumpkins
1 medium onion, peeled and diced
1 - 1 1/2 cups diced, peeled carrot
1 cup diced celery
2 cloves garlic, minced
2 tablespoons vegetable oil
4 cups chicken or vegetable broth
Water as needed to thin soup
4 - 6 ears of corn
1 15-ounce can red beans, drained
1 teaspoon ground cumin
Salt and pepper to taste
Preheat the oven to 400 degrees.
Carefully cut the two pie pumpkins in half through the circumference and then scoop out the seeds. Place the pumpkins on a sheet of aluminum foil on a baking tray with the cut side down, and place the tray into the preheated oven.
The pumpkin will take around 45 minutes to roast. Take it out of the oven when the flesh is nice and soft. Then carefully flip them over and let them cool down a bit.
While the pumpkins are cooling down, saute a medium-sized, diced onion in a soup pot with a similar amount of diced carrot, diced celery and a couple of cloves of minced garlic in a little vegetable oil.
Once the onion is translucent, use a spoon to carefully scoop the cooked pumpkin out of the skin and into the pot. Add just enough vegetable or chicken broth to cover the pumpkin. The idea is to let that gently simmer along until the carrots and celery are nice and soft.
While that's happening, add a splash of vegetable oil to a large saute pan and add the corn from 4 to 6 ears of corn, one drained 15-ounce can of red beans and a good sprinkling of ground cumin. Let that cook for 4 to 5 minutes and then turn the heat off.
Once the carrots are nice and soft, use a hand blender to puree the soup, adding a little water if you need to. Then fold in the corn and beans, season to taste and it's good to go.
Add 1 tablespoon of curry powder to the onions, carrots and celery if you'd like a curried version.
Substitute two 15-ounce cans of pure unsweetened pumpkin puree instead of roasting your own pie pumpkins.
Substitute frozen corn instead of using fresh.