Pumpkin and Black Bean Soup

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Recipe courtesy Rachael Ray

It’s pumpkin season and that means more than just pumpkin spice everything. Here’s a terrific hearty fall soup recipe that’s so easy to make. The main ingredients are pumpkin puree, black beas, diced tomatoes, and vegetable stock. A few spicy ingredients and heavy cream.

Pumpkin and Black Bean Soup

Pumpkin and Black Bean Soup

4 Servings

Ingredients

  • 2 tablespoon extra-virgin olive oil, 1 turn of the pan
  • 1 medium onion, finely chopped
  • 3 cup 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 teaspoon ground cumin, 1/2 palm full
  • 1/2 teaspoon cayenne pepper, eyeball it in the palm of your hand

Directions

  1. Heat a soup pot over medium heat. Add oil.
  2. When oil is hot, add onion. Saute onions 5 minutes.
  3. Add broth, tomatoes, black beans and pumpkin puree.
  4. Stir to combine ingredients and bring soup to a boil.
  5. Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste.
  6. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.

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