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PUMPKIN - Pumpkin and Black Bean Soup
Nb persons: 6
Yield:
Preparation time:
Total time:
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| Recipe courtesy Rachael Ray Ingredients | |
| 2 tablespoon | extra-virgin olive oil, 1 turn of the pan |
| 1 medium | onion, finely chopped |
| 3 cups | canned or packaged vegetable stock, found on soup aisle |
| 1 can (14 1/2 ounces) | diced tomatoes in juice |
| 1 can (15 ounces) | black beans, drained |
| 2 cans (15 ounces) | pumpkin puree,, (found often on the baking aisle) |
| 1 cup | heavy cream |
| 1 tablespoon | curry powder, 1 palm full |
| 1 1/2 teaspoons | ground cumin, 1/2 palm full |
| 1/2 teaspoon | cayenne pepper, eyeball it in the palm of your hand |
| Coarse salt | |
20 blades fresh chives, chopped or snipped, for garnish
Directions
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.
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