Meatless Monday! It’s back!

I’ve been on a pumpkin kick this whole month. Baked Pumpkin Spice Donuts, Pumpkin Chocolate Chip Muffins, now Pumpkin Cheddar soup.

The key to this soup is the onions. I found I didn’t make enough. I wanted more. So I adjusted the recipe, and am about to run to the store for more onions, so I can add them to the soup before serving it to my family for dinner.

This is what I added to the soup. It’s one onion cooked down until just caramelized:

If you cook yours and find that you have about that amount – you need more! Twice that amount is what I put in the recipe. Trust me. Heavenly!

PUMPKIN CHEDDAR SOUP
Ingredients:

4 C cooked pumpkin
1 C vegetable broth
1 bottle beer – preferably a light ale
2 good sized onions, chopped
2 T olive oil
1 t salt
2 cloves garlic, crushed
1 T worcestershire sauce
freshly ground pepper
cayenne pepper
1 C grated cheddar cheese – sharp to extra sharp

1. In a large stockpot over medium heat, combine pumpkin, stock and beer. Bring just to a boil, then back it down to low and cover the pot. Allow to simmer while you cook the onions.

2. In a skillet, heat the olive oil over medium heat. Add the chopped onions, garlic and salt. Reduce the heat to low and continue to cook just until the onions carmelize.

3. Add the onions and all remaining ingredients to the stockpot with the pumpkin mixture. Stir well and continue to cook an additional 20 minutes, or until the cheese has melted.

4. If you wish, top the soup with toasted walnuts before serving. Goes great with bread and apple slices.

Linked to MMMM
and My Meatless Monday and The Humbled Homemaker

I almost left the picture of this off. It just does not look as delicious as I promise you it tastes! I’m a big fan of chipotle chilis in adobo sauce, but have definitely learned a little goes a lonnnnnng way!

Ingredients:

1 T Olive Oil
3 cups cooked black beans or 2 15 oz cans
1 canned chipotle chile in adobo sauce, chopped fine
1 t cumin
salt and pepper
2 ripe tomatoes
6 eggs
6 corn tortillas

1. Heat the oven to 350. Use an 11×7 pan and spray with cooking spray or wipe with oil.
2. In a bowl, mash together the beans, chipotle chili, cumin, and salt and pepper. Spread in the bottom of the pan.
3. Layer tomatoes on top of the beans.

4. Bake for 15 to 20 minutes.
5. Crack eggs over the tomatoes and return to the oven for an additional 25 minutes, or until eggs are to your desired degree of doneness.
6. Serve with warmed corn tortillas.

Tomatillos and the first Radishes from my garden

This recipe definitely fits with my desire to eat a Meatless Main one day a week and to save money while doing it. However, it does get a big FAIL for trying to eat local. You see, all the ingredients I purchased at a local Hispanic grocery store, where most of the ingredients are imported from Mexico. I was lured in by the .39/lb tomatillos. I just haven’t seen that price anywhere else in town. Plus, if you are buying tomatillos – you are probably making something that requires other ethnic ingredients. And the best/cheapest place to buy ethnic ingredients? The ethnic grocers. I paid under $5 for all the ingredients for this meatless Posole!

The crazy part of ethnic grocers? You can find them practically anywhere you live. I found when we lived in Witchita Falls TX, there was a huge Vietnamese population and a great Asian grocers. Whodathunk? So if you’re trying to save on your grocery bills, try taking a look in your community for an ethnic grocers. I think you’ll find great prices.

Posole with Garnishes

POSOLE

1 t Olive oil

1 yellow onion, diced

2 garlic cloves

1 1/2 t cumin

1 t kosher salt

2 C hominy (about a 26 oz can if you don’t make your own)

1 lb tomatillos, chopped

1 head napa cabbage, chopped

4 C chicken broth

2 bay leaves

In a large pot, heat the oil over medium heat. Add the onions and garlic and cook about 5 minutes, or until the onion is soft. Add the cumin and salt and cook another 30 seconds. Add the hominy, jalapeno and tomatillos and cook while stirring for another minute. Add the cabbage, stock and bay leaves and bring to a boil. Cover, reduce heat to simmer, and cook another 20 minutes. Remove the bay leaves. Serve the soup in bowls and offer any/all of the following garnishes: thinly sliced radishes, thinly sliced green onions, chopped jalapeno, chopped cilantro, guacamole, and/or sour cream.

Linked to Tasty Tuesday

and SoupaPalooza