Pumpkin and Black Bean Soup

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
coarse salt
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

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