Pumpkin and Black Bean Soup (Rachael Ray) |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
2 tablespoon extra-virgin olive oil, 1 turn of the pan |
1 medium onion, finely chopped |
3 cups canned or packaged vegetable stock, found on soup aisle |
1 can (14 1/2 ounces) diced tomatoes in juice |
1 can (15 ounces) black beans, drained |
2 cans (15 ounces) pumpkin puree (found often on the baking aisle) |
1 cup heavy cream |
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 |
20 blades fresh chives, chopped or snipped, for garnish |
Directions:
1. 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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