Pumpkin and Black Bean Soup
Prep: 5 min | Cook: 15 min | Servings: 4
Recipe courtesy Rachael Ray. Serves 4 to 6.
Ingredients
- 2 tbsp Olive oil, extra-virgin
- 1 Onion, medium, finely chopped
- 3 cup Vegetable stock
- 1 can Diced tomatoes, 14 1/2-ounce, in juice
- 1 can Black beans, 15-ounce, drained
- 2 can Pumpkin puree, 15-ounce
- 1 cup Heavy cream
- 1 tbsp Curry powder
- 1 1/2 tsp Ground cumin
- 1/2 tsp Cayenne pepper
- Salt, coarse
- 20 Chives, blades, chopped, for garnish
Directions
- Heat the oil in a soup pot over medium heat and saute the onion 5 minutes.
- Add the stock, tomatoes, beans and pumpkin, stir and bring to a boil.
- Reduce to medium-low and stir in the cream, curry, cumin, cayenne and salt. Simmer 5 minutes, adjust the seasoning and garnish with chives.