Black Bean and Pumpkin Soup

Name: Black Bean and Pumpkin Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4-5 serving(s)
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 1/2 ounce) 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

(1)

Recipe by Liz E.

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

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READY IN: 35mins

SERVES: 4-5

UNITS: US

INGREDIENTS

Nutrition

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 1/2 ounce) 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

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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