Total Time
20mins
Prep 5 mins
Cook 15 mins

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 Nutrition

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.
Most Helpful

5 5

Yum! Yum! Yum! I love anything pumpkin, so I might be a bit biased! But DH loved it too- and he's not so into pumpkin. The kids thought it was too spicy even though I didn't add the cayenne. I might cut back on the curry powder so they can eat it too- or leave it ( I loved the curry flavor) and just make them chicken nuggets! I used half and half and will "temper" it next time (that is- put the half and half in a bowl and add some of the hot soup to the bowl slowly so the half and half warms up slowly. You add about a cup of soup to the bowl then stir the whole thing back into the pot of soup). I would do this because my half and half curdled a bit. It didn't affect the flavor but it makes it look less attractive. I will definitely make this again and again. Thanks!

5 5

This was very good! Really enjoyed it! The only thing I did different was add two cans of black beans.

5 5

I made this vegan (w/rice milk) and added extra black beans. It was wonderful. I served with thin slices of tomato as garnish and even my non-vegan family members enjoyed it (this happens nearly-never!) Thanks for sharing.