pumpkin black bean soup

Author: neon mamacita Status: published license cc-by-nc-sa tags: recipe, food, soup, pumpkin, chives, filling, nummy, mmmm, 0   Share on Facebook Share on Twitter

2 tablespoon extra-virgin olive oil
1 medium onion, finely chopped
3 cups vegetable stock
1 can (14 1/2 ounces) diced tomatoes in juice
1 can (15 ounces) black beans, drained
2 cans (15 oz cans) pumpkin puree
1 cup heavy cream
1 1/2 tablespoonscurry powder
1 1/2 teaspoons ground cumin
1 teaspoon cayenne pepper
Coarse salt
20 blades fresh chives, chopped or snipped, for garnish

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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