Pumpkin and Black Bean Soup
Serves 6
Ingredients:
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
3 cups canned or packaged vegetable stock
1 can (14.5 ounces) diced tomatoes in juice
1 can (15 ounces) black beans, drained
2 cans (15 ounces) pumpkin puree
1 cup heavy cream (use ¾ cup skim milk / 1/3 butter or margarine, melted and cooled,
as a healthy substitute)
1 tablespoon curry powder
1 ½ teaspoons ground cumin
½ teaspoon cayenne pepper
20 blades fresh chives for garnish
Directions:
Heat a soup pot over medium heat. Add oil. When oil is hot, add onion. Saute onions
5 minutes. Add broth, black beans, pumpkin puree and tomatoes. Stir to combine ingredients
and bring soup to a boil. Reduce heat to medium low and stir in cream, curry, cayenne
and salt to taste. Simmer 5 minutes. Adjust seasonings and serve garnished with
chopped chives.