I made black bean pumpkin soup tonight after being inspired by the epicurious recipe here. I somewhat followed it, which means, I took the ingredients list as a suggestion and just added stuff in what I thought were the right quantities. I wasn’t sure what to expect in terms of taste, but the cumin I added in it made the whole soup taste Tex-mex like chili. Next time, I think I’ll back off on the cumin so I can taste a bit more of the sweetness from the pumpkin.
For dessert, I made pear crumble topped with store-bought ice-cream. I cut the pear into bite-sized pieces and sprinkled cinnamon, a spritz of lemon, ginger powder, and all-spice before tossing it around in a baking dish and chucking in the 350 degree oven for 10 minutes. During those 10 minutes, I put together the crumble topping which was: two tablespoons margerine, 1/3 cup rolled oats, a small amount of pastry flour, white sugar (I wanted brown, but we had none), cinnamon, and nutmeg. I just mushed all these ingredients together, put them on top of the pears, and then baked for another 30 minutes or until the topping was crunchy.
I was going to put some chopped nuts in the topping, but completely forgot. Despite that omission, the pear crumble was delicious. I liked it with a scoop of soy ice-cream on top because it cut down on the tartness of the pears, but the BF liked it plain because he said the ice-cream overpowered the pears.