- 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 ( I used low fat milk instead)
- 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
Tuesday, November 3, 2009
Pumpkin Black Bean Soup
I LOVE pumpkin and once October comes around I try to find as many pumpkin recipes as I can!! I had the yummiest pumpkin soup at the cafeteria at school last week so I needed to find a similar recipe to make at home. I also have an addiction to soup, it is easy to make and it is a one pot meal; I serve it with bread fresh from the oven!! I adapted this recipe from one created by Rachel Ray. Enjoy!
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