Week 38 – Pumpkin

Week 38 – Pumpkin

Pumpkin.

Peter Peter Pumpkin Eater.

http://www.grandmasnurseryrhymes.com

Remember the nursery rhyme baby shower game?

Thirty-Eight weeks of pregnancy bhas some shocking similarities once again to real life. Here are the topics that http://www.whattoexpect.com highlighted.

  • Prepare postpartum meals. I know you are being creative with cooking all your fridge and pantry food. I hope you are able to make it home with less stuff.😉
  • Double check your bag. You’re packing. So almost the same, double check- not just your bag, but the whole house. Do you have everything? But, not the kitchen sink.
  • Go for a walk. Always a good idea to breathe in fresh air, look up at the trees and go for a walk. Shinrin-yoku.
  • Research distractions. No, you don’t need anymore distractions. That’s what I’m here for. You, stay focused!
  • Wear, loose, cool clothing. Best to be comfortable while packing and cleaning and driving…all 1280 miles. Home!
  • Do squat exercises. Lol, and you thought HASfit was just for fun?
  • Try labor inducing foods. The babies are coming, the babies are coming! Pineapple, spicy foods and black licorice are just a few!

I made this soup back in the fall, when it was soup weather. The leaves were changing, the weather had cooled, trying to achieve the Dutch hygge feeling of cozy comfort!

It surprised me with how well it turned out. In fact, the whole family really enjoyed it and we even had an extra person, a teenage boy that all happily slurped it up.

I followed her recipe.

www.noblepig.com – Pumpkin Black Bean Soup

  • 2 cans black beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes
  • 1 can (16 oz) pumpkin puree
  • 1/2 cup chopped red onion
  • 2 garlic cloves, minced
  • 1/4 cup olive oil
  • 4 cups vegetable broth
  • 1 Tablespoon ground cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon allspice
  • 1/2 teaspoon ground black pepper
  • 3 Tablespoons balsamic vinegar
  • Baked pumpkin seeds for garnish

Directions:

  • In a large pot sauté red onion, garlic, cumin, kosher salt, cinnamon, allspice and pepper in oil on low-medium heat until red onion and garlic are brown; about 3 minutes.
  • In a food processor or blender puree the beans and tomatoes with half of the vegetable broth. Add pureed ingredients, pumpkin and the rest of the broth to the pot.
  • Simmer uncovered until thick, stirring often and scraping the bottom, about 40-45 minutes. Before serving stir in balsamic vinegar. Garnish with baked pumpkin seeds.
When your garnish compliments your bowl 😉

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