2 tablespoon extra-virgin olive oil
1 medium onion — finely chopped
3 cup vegetable stock
1 can tomatoes in juice — diced
1 can black beans — drained
2 cans pumpkin puree
1 cup heavy cream
1 tablespoon curry powder
1 1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
20 blades fresh chives — chopped or snipped, for garnish
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 .
Simply Calphalon Nonstick 5 Qt. Chili Pot