Pumpkin and Black Bean Soup (FN.com)

By hmp13

Recipe courtesy Rachael Ray

Ingredients

• 2 tablespoon extra-virgin olive oil
• 1 medium onion, finely chopped
• 3 cups canned or packaged vegetable stock
• 1 can (14 1/2 ounces) diced tomatoes in juice
• 1 can (15 ounces) black beans, drained
• 2 cans (15 ounces) pumpkin puree
• 1 cup heavy cream
• 1 tablespoon curry powder,
• 1 1/2 teaspoons ground cumin,
• 1/2 teaspoon cayenne pepper
• Coarse salt
• 20 blades fresh chives, chopped or snipped, for garnish

Preparation

Step 1

Heat a soup pot over medium heat. Add oil. When oil is hot, add onion. Saute onions 5 minutes. Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil. Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.