druganacht business

Sorry things have been a little quiet, Druganacht has really taken over my life (and the typical Halloween rush orders) but last night I made soups for the cast and someone wanted to know the recipes, so I figured I’d put them here. These were both crock pot soups, cooking on high for about 4 hours.
(Also, both soups are vegan, and stupidly easy to make, because most of the ingredients come from a can. Obviously, if you have more time, you can cook your own black beans and make your own pumpkin puree)

1) Pumpkin Curry Soup

2 cans pumpkin puree (30 oz. total)
1 can good quality coconut milk or cream
1 1/2 cans vegetable stock
2 Tbs yellow curry powder
1 Tbs Minced garlic
1 sweet yellow onion
sea salt to taste

Chop the yellow onion into small pieces and sautee in a bit of olive oil with the garlic. Pour the rest of the ingredients into your crock pot and stir, add onions when they are translucent.
Cook. Eat.

2) Black Bean Soup

2 cans cooked black beans, drained, not rinsed
1 can diced tomatoes (I used the kind with cilantro and lime juice as a short cut)
1 1/2 cans vegetable stock
1 sweet yellow onion
1 Tbs minced Garlic
2 Tbs (ish) Chili Powder
1 Tbs (ish) Cumin
Salt & Pepper

toss the canned goods into the crock pot with the veggie stock. Dice your onion and sautee it in a pan with olive oil, and the garlic. Spice the heck out of it with the cumin and the chili powder and pepper. Add to crock pot when onion is translucent, stir. Salt to taste after about 2 hours cooking. This one’s good over rice, but if you want to add rice, make sure you add more seasoning because the rice really soaks it up.

Oh, and here are a couple photos from the night, courtesy Mike Alberghini and Alexis Gorsuch:



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