PUMPKIN AND BLACK BEAN SOUP

 

  • Cooking Time: 15 min.
  • Servings: 4 to6
  • Preparation Time: 5 min.

Ingredients

  • 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
  • Coarse salt
  • fresh chives

Directions

  • 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

Notes

This comes from Rachel Ray.

Categories: Soup 

Author Credit: Rachel Ray

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