A hearty, fast, and easy recipe for vodka-black bean-pumpkin-tomato soup in which the vodka gives a little kick to the taste buds and comfort for the soul.
A few weeks ago we started a major kitchen renovation and life is kind of crazy since then. Everything will be all right at the end and that’s my mantra and it keeps me sane. We are hands-on people so I packed away the eggbeater and I am tightening screws like nobody’s business almost every day now. Once in a while, Mr. F says something like we are building our kitchen cabinets, and I shake my head and proudly say nope I did! I got to admit this makes me feel a bit badass… But not to forget the great guys I met on this wild ride and I want to shout out to Mark and his guys and Alfonso with the bright smile of an Italian pizza baker! It’s not all work it’s also fun!
But at the end of every day I am tired and most likely my arms and back hurts and my stomach is hungry. There is only so much take-out I can handle and quick dinners are life saving. Now don’t roll your eyes but this recipe for vodka-black bean-pumpkin-tomato soup is as difficult as opening three cans and takes as long as I need to shower off today’s dust and if I am talking about life-saving I mean Mr. F’s life naturally. I need to get a sign with “I’m sorry for what I said when I was hungry” or just buy a damn shirt. Chances are you can hear us both mumbling: everything will be all right at the end!
vodka-black bean-pumpkin-tomato soup
Let’s talk about this recipe for vodka-black bean-pumpkin-tomato soup! It’s quite versatile and you can use any kind of beans I can think of right now. You can make it the lazy way as I do or use homemade pumpkin puree, cook your own beans and chop fresh tomatoes. The vodka is mandatory for this recipe otherwise it would not only be just another soup recipe it also adds a nice edge and brings out the best in the other ingredients. I heard rumors you need more than a few minutes to cook off the alcohol in vodka that’s why I stick with one. Any questions?
- 2 tablespoons butter or olive oil
- 2 garlic cloves, minced
- 410 g / 14.5 oz. / 1 can diced tomatoes
- 425 g / 15 oz. / 1 can or homemade pumpkin puree
- 235 ml / 1 cup vegetable or chicken broth (more if needed)
- 425 g / 15 oz. / 1 can black beans
- 60 ml / ¼ cup vodka
- 1 teaspoon sugar
- ½ teaspoon red pepper flakes
- ½ teaspoon cumin
- 5 green onions, chopped
- fresh parsley, chopped
- sea salt and fresh ground black pepper to taste
- sour cream for serving
- Heat butter in a large pot over medium-high heat and saute garlic for 2 minutes . Stir in tomatoes, pumpkin puree, vegetable broth, black beans and bring to a boil. Reduce heat to medium, cover with a lid and simmer for 15 minutes. Add more broth if needed or if you like a thinner soup.
- Add vodka, sugar, red pepper flakes, and cumin and bring to a boil, cook for one minute. Taste and adjust seasoning to your liking.
- Stir in fresh parsley and green onions and serve with a dollop of sour cream.