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Recipes - Pumpkin & Black Bean Soup from Rachel Ray Recipe

Recipe Name

Pumpkin & Black Bean Soup - from Rachel Ray

Submitted by

JODIB

Recipe Description

First time making it

Quantity	4	Quantity Unit	1 soup pot	Servings
Prep Time (minutes)	5	Cook Time (minutes)	15	Ready In (minutes)	20

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Ingredients
Amt.	Measure	Ingredient



2	tablespoons	olive oil, extra virgin
1	medium (2-1/2" dia)	finely Onion chopped
3	cups	Vegetable broth
1/2	cans (28 fl oz)	tomatoes canned, diced
1	can (15 oz)	black beans, organic, drained and rinsed
4	cups	pumpkin, canned (1/2 large can)
1	cup	Milk, fluid, nonfat, calcium fortified (fat free o
1	tablespoon	curry powder
1 1/2	teaspoons	Spices, ground cumin
1/2	teaspoon	cayenne pepper

Steps

Sequence	Step

1	Heat soup pot over medium heat
2	Add oil.
3	When oil is hot, add onion - saute 5 minutes.
4	Add broth, tomatoes, black beans and pumpkin
5	Stir to combine and bring soup to a boil
6	Reduce hear to medium low and stir in milk, curry, cumin and salt
7	Simmer 5 minutes, adjust seasonings and serve with chopped chives

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