Black Bean and Pumpkin Soup

Great blend of pumpkin and black beans - the pumpkin is not overwhelming and the spices are well balanced.

• Ready In: 35 mins
• Serves: 4-5

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 1/2ounce) 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.