Wednesday, December 2, 2015

Procrastination Recipe: Leftover Pumpkin

So Thanksgiving passes and you're left with half a can of pumpkin. What to do? Chili. The answer is chili.


2 Tablespoons unsalted butter
1 zucchini
1 yellow squash
1 yellow or white onion
1/2 can pumpkin
1 can diced tomatoes
1 carton veggie stock
1 can of beans of your choice (I went with black beans)
1/2 cup cooked rice
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/4 teaspoon cinnamon (or, if you have it, pumpkin pie spice)

In a soup pot I melted the butter along with a drizzle of extra virgin olive oil and sauteed the onion. I chopped the squash and zucchini into equal size pieces and added them to the saute. I then added the spices (it smells so good) and the broth. I cooked that for a few minutes then stirred in the pumpkin and tomatoes. I let this cook on low for about ten minutes then added the beans and rice. It makes about six servings and would be delicious with a little shredded cheese on top. It has a kick but it's mild and great for cold evenings.

Happy eating!


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