Pumpkin And Black Bean Soup

By á-170456

Ingredients

• GARNISH:
• 2 tablespoon extra-virgin olive oil
• 1 medium onion finely chopped
• 3 cups canned or packaged vegetable stock
• 1 can diced tomatoes in juice - (14 1/2 oz)
• 1 can black beans - (15 oz) drained
• 2 cans pumpkin puree - (15 oz ea) (found often on the baking aisle)
• 1 cup heavy cream
• 1 tablespoon curry powder
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon cayenne pepper
• Coarse salt to taste
• 20 fresh chives blads chopped or snipped

Details

Servings 4

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.

This recipe yields 4 to 6 servings.