Pumpkin And Black Bean Soup

Recipe Ingredients

2 tablespoons	30ml	Extra-virgin olive oil
1 tablespoon	15ml	Onion - finely chopped (medium)
3 cups	711ml	Canned or packaged vegetable stock
1		Diced tomatoes in juice - (14 1/2 oz)
1		Black beans - (15 oz) - drained
2		Pumpkin puree - (15 oz ea)
		= (found often on the baking aisle)
1 cup	237ml	Heavy cream
1 tablespoon	15ml	Curry powder
1 1/2 teaspoons	7.5ml	Ground cumin
1/2 teaspoon	2.5ml	Cayenne pepper
		Coarse salt - to taste
		Garnish
20		Fresh chives blads - chopped or snipped

Recipe Instructions

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.

This recipe yields 4 to 6 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B50) - from the TV FOOD NETWORK

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