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Pumpkin Black Bean Soup

A creamy pureed-pumpkin soup with black beans and tomatoes, warmed up with curry, cumin and cayenne. It comes together in about fifteen minutes on the stove and reheats well for lunches.

soup · vegetarian

Ingredients

  • 2 tablespoon extra virgin olive oil
  • 1 piece onion, medium, chopped
  • 3 cup vegetable stock, canned
  • 1 can diced tomatoes in juice, 14.5 ounce can
  • 1 can black beans, drained and rinsed, 15 ounce can
  • 2 can pumpkin puree, 15 ounce cans
  • 1 cup heavy cream
  • 1 tablespoon curry powder
  • 1½ teaspoon cumin
  • ½ teaspoon cayenne
  • salt and pepper, to taste

Method

  1. Heat soup pot over medium heat. Add oil. When oil is hot add onion - sautee for 5 mins.
  2. Add broth, tomatoes, black beans, pumpkin, stir. Then stir in cream, cumin, cayanne, salt. Simmer 5 mins - serve.