Fall is the perfect time for sharing your favorite soup with family or friends on the backdrop of a chilly day. This pumpkin and black bean soup has always been a nice change from my homemade beef soup, my all time favorite. It's so delicious with crusty bread or rolls. I'll post the recipe at the end of the blog. If you haven't bought your copy Deeply Devoted, here's your chance. Write and tell me what your favorite soup recipe is and I'll draw a winner Sunday night for a copy of my new book, Deeply Devoted AND the pretty recipe box pictured here, complete with recipe cards. (Blue Willow Teapot not included). Now what can be easier than that? 
Deeply Devoted is receiving great reviews and I feel sure you'll enjoy the story. Why not give a copy to your best friend or mother?I was away for five days at the end of September at the ACFW conference in St. Louis and some family illness has kept me extremely busy. But I'm happy to report that I turned in book #2 of The Blue Willow Brides and this past week got my edits back to my editor. You can be looking for that book next Aug/Sept. 2012. My working title is Three Little Words-but I never know if they'll keep my title. I had a wonderful time at the conference meeting with my agent and editor and oh so many of my great writer friends that a love of you read. One of my favorite book so far this year is Rooms by James Rubart, a contemporary novel. Quite different from the historicals I usually read. Check it out, you won't be disappointed.
I have a few things I'm pondering for a Christmas contest that I think you'll like later, so stay tuned. :)
PUMPKIN AND BLACK BEAN SOUP
2 Tbsp extra-virgin olive oil,
1 medium onion, finely chopped
3 C canned or packaged vegetable stock
1 can (14 ½ oz) diced tomatoes in juice
1 can (15 ½ oz) black beans, drained
2 cans (15 oz) pumpkin puree or canned pumpkin
1 C of heavy cream
1 Tbsp curry powder,
1½ tsp ground cumin,
½ tsp cayenne pepper or less depending on your taste
Coarse salt
20 blades fresh chives, chopped or snipped for garnish
Heat a soup pot over medium heat. Add oil. When oil is hot, add onion. Sauté onions 5 minutes. Add broth, tomatoes, black beans & pumpkin. Stir to combine ingredients & bring soup to a boil. Reduce heat to medium low and stir in cream, curry cumin, cayenne and salt, to taste. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.
2 Tbsp extra-virgin olive oil,
1 medium onion, finely chopped
3 C canned or packaged vegetable stock
1 can (14 ½ oz) diced tomatoes in juice
1 can (15 ½ oz) black beans, drained
2 cans (15 oz) pumpkin puree or canned pumpkin
1 C of heavy cream
1 Tbsp curry powder,
1½ tsp ground cumin,
½ tsp cayenne pepper or less depending on your taste
Coarse salt
20 blades fresh chives, chopped or snipped for garnish
Heat a soup pot over medium heat. Add oil. When oil is hot, add onion. Sauté onions 5 minutes. Add broth, tomatoes, black beans & pumpkin. Stir to combine ingredients & bring soup to a boil. Reduce heat to medium low and stir in cream, curry cumin, cayenne and salt, to taste. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.
God bless,
Maggie
