I’ve kind of always been on the edge of “coolness” — but I never quite got in the door. I was the one in my group of friends in junior high who went along with things because they seemed neat, but in the back of my head, I really thought they were crazy. I’m the girl in the corner who always jumps on the bandwagon at the last moment and rides out trends until they’re long gone.
Do you remember gaucho pants? Yeah, I called them ugly for about two years. Then guess who went out and bought two pairs and wore them until everyone else had given them to Goodwill or handed them down to their 13 year old cousin? I couldn’t let them go — not because I really liked them, but because I wanted them to still be in style because they were comfortable. I’m also hoping I won’t look back at pictures in five years and regret the Uggs I wear every day. I sure know I regret wearing those glittery flared jeans in the sixth grade.
There’s something about “classics” that draw me in — I know that trends will be in and out in no time, so I try to stay basic. I own too many cardigans to name, my flats could use a major makeover overhaul, and all of my furniture will be in style for the next twenty years of my life. I may or may not also have Charles Dickens’ Hard Times sitting on my nightstand.
There is one trend, however, that I don’t think I will ever give up. This, my friends, is pumpkin.
I don’t care if you are “so over” pumpkin because it was “so Thanksgiving” — I’m still going strong, and my hands are still orange. I have no shame in admitting I had a pumpkin still sitting on my counter as of yesterday, just waiting for the right opportunity to make it (read: I’m broke and using everything up in my house). I still haven’t had to bust out the self tanner this winter, and my sister wants to know what kind of bronzer I use.
Black Bean Pumpkin Soup
- 3 cups black beans, drained and rinsed (I used dry — I premade them yesterday)
- 1 can (15 oz.) diced tomatoes
- 4 cups vegetable broth
- 2 cups pumpkin puree (I used fresh, but canned is fine)
- 1 tbsp. olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1 rib celery, diced
- pepper, salt, cumin, chili powder, and garlic to taste
Directions: Heat the olive oil in a large Dutch oven on medium high heat. Add your onion, celery, and garlic and cook until translucent (~5 minutes). When tender, add your tomatoes (and the juice), black beans, vegetable broth, and pumpkin. Spice your soup according to your taste buds. Continue to cook on medium high heat until your soup reaches a boil, then lower the heat to a simmer. Simmer for approximately 30 minutes. Before serving, use an immersion blender for 10-15 seconds to thicken the soup. If you do not have an immersion blender, pour about 1 cup of the soup into a blender. After pureed, add this back to the pot. Enjoy!
I have to admit that going against the trend is somewhat trendy. That or I’m trying to make pumpkin a year round food. Whatever the case may be, I may or may not have been rocking some leggings and Tweeting while making this.
But that’s besides the point.
Question: Do you follow trends?