Black Bean and Pumpkin Soup |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 5 |
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Great blend of pumpkin and black beans - the pumpkin is not overwhelming and the spices are well balanced. Ingredients:
2 tablespoons extra virgin olive oil, 1 turn of the pan |
1 medium onion, finely chopped |
3 cups vegetable stock, found on soup aisle |
1 (14 1/2 ounce) can diced tomatoes with juice |
1.5 (15 ounce) cans black beans, drained |
1.5 (15 ounce) cans pumpkin puree (found often on the baking aisle) |
1 cup 2% low-fat milk |
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 |
Directions:
1. Heat a soup pot over medium heat. Add oil.
2. When oil is hot, add onion. Saute onions 5 minutes.
3. Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil.
4. Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste.
5. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.
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