Pumpkin and Black Bean Soup |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is Rachael Ray's recipe and it is fabu, everyone that has tried it loves it. I have changed the original recipe and I will make notations in () Ingredients:
2 tablespoons extra virgin olive oil (1 turn of the pan) |
1 medium onion, finely chopped |
3 cups canned vegetable stock, found on soup aisle (i use vegan chicken broth here) |
1 (14 1/2 ounce) can diced tomatoes with juice (i use an 8 ounce can tomato sauce here) |
1 (15 ounce) can black beans, drained and rinsed |
2 (15 ounce) cans pumpkin puree (found often on the baking aisle) |
1 cup corn (frozen or canned, drain and rinse if canned) |
1 cup heavy cream (i use unsweetened silk) |
1 tablespoon curry powder |
1 1/2 teaspoons ground cumin |
1/2 teaspoon cayenne pepper (eyeball it in the palm of your hand) |
coarse salt |
20 sprigs fresh chives, for garnish (chopped or snipped) |
Directions:
1. Heat a soup pot over medium heat.
2. Add oil.
3. When oil is hot, add onion.
4. Saute onions 5 minutes.
5. Add broth, tomatoes or tomato sauce, black beans, pumpkin puree and corn.
6. Stir to combine ingredients and bring soup to a boil.
7. Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste.
8. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.
9. For Vegan option use Soy Cream.
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