January 2, 2008: Pumpkin & Black Bean

Making its second appearance of the season is the Pumpkin & Black Bean.

Next week will be Tomato & Roasted Red Pepper. Please confirm your orders by Friday 1/4.

Soups in development for the future include:

• Thai Ginger & Chicken (needs tweaking)
• Chicken Chili (this will not be tomato-based)
• Tex-Mex Red Bean

Several of you have requested Italian Wedding, which I can do if you would not mind if I substitute chunks of sausage for the meatballs. Sorry, but making 200+ little meatballs is not going to happen! I'm also looking for a really good vegetable soup recipe, so if you have any ideas, let me know!

I'll let you know via email when the new soups will be appearing on the roster.

October 2nd: Pumpkin & Black Bean

Julie alerted me to the recipe for this soup on Food Network. She and the boys were kind enough to test it (along with the PNS teachers) and everyone pronounced it a winner.

You can get the original recipe in the sidebar at left. The important modifications I made were increasing the amount of broth, doubling the beans and switching heavy cream for a much lesser quantity of half-and-half. The pumpkin is rich and creamy enough on its own!

If you find the spicing a little too much, a dollop of light sour cream does wonders!

The soup for October 9th will be Split Pean with Ham. Orders are due by 10/3!