Pumpkin and Black Bean Soup
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 317
- Total Fat
- 20
- Saturated Fat
- 10
- Carbohydrates
- 30
- Dietary Fiber
- 11
- Sugar
- 9
- Protein
- 8
- Cholesterol
- 54
- Sodium
- 1083
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
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
One 14 1/2-ounce can diced tomatoes in juice
One 15-ounce can black beans, drained
Two 15-ounce cans 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
- 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.