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Pumpkin and Black Bean Soup




Source of Recipe


Rachel Ray shared by Debbie/mom2127 on LDD


List of Ingredients




2 tablespoon extra-virgin olive oil
1 medium onion, finely chopped
3 cups canned vegetable stock
1 can diced tomatoes in juice (14.5 oz)
1 can black beans (15 oz) drained
2 cans pumpkin puree (15 oz)
1 cup heavy cream, *see Note
1 tablespoon curry powder, **see Note
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
Coarse salt
fresh chives, chopped or snipped, for garnish

Recipe



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. Serves 4-6

Notes:
*Half & half
**Only a 1/2 tsp curry or Leave out all together

Rotel tomatoes spice it up