Pumpkin and Black Bean Soup
2 T. extra virgin olive oil
1 med. onion, finely chopped
3 c. veggie stock
1 can (14 1/2 oz.) diced tomatoes in juice
1 can (15 oz.) black beans, drained and rinsed
2 cans (15 oz.) pumpkin puree
1 c. heavy cream
1 T. curry powder
1 1/2 t. cumin
1/2 t. cayenne pepper
Heat a soup pot over med. heat.
Add oil, when heated add onion and cook 5 min.
Add broth, tomatoes, beans, and pumpkin
Stir to combine and bring soup to a boil.
Reduce heat to med. low and stir in cream, curry,cumin, cayenne and salt to taste.
Simmer 5 min.
Garnish with chives
Pairs Well With
This comes from Rachel Ray.