Velvety Pumpkin & Black Bean Soup

Recipe by SEvans
READY IN: 35mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oil in a soup pot over medium high heat. Sauté your onions and cabbage with a pinch of salt to "sweat" the vegetables. You don't want to brown the vegetables - just cook them until they are soft and onions are opaque - approximately 10 minutes.
  • Add broth, tomatoes, black beans and pumpkin puree. Bring to a boil and reduce heat to medium low to simmer for 10 minutes or so.
  • Stir in cream, curry, cumin, cayenne and salt to taste. Simmer an additional 10 minutes and serve.
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