Pumkin and Black Bean Soup Recipe
Ingredients
2 tablespoons extra-virgin olive oil, 1 turn of the pan
1 medium onion, finely chopped
3 cups canned or packaged vegetable broth, 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 (often found 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.