Recipe Name Pumpkin soup Submitted by lbrass Recipe Description A nice, creamy pumpkin soup with black beans and a little kick of cayenne makes a great, nutritious winter meal when paired with a green salad or corn bread. Quantity 0 Quantity Unit Prep Time (minutes) 10 Cook Time (minutes) 20 Ready In (minutes) 30

Ingredients Amount Measure Ingredient 2 tablespoons olive oil 1 medium (2-1/2" dia) finely Onion chopped 3 cups Vegetable stock 1 can (16 fl oz) tomatoes canned, diced 1 can (15 oz) black beans, drained 4 cups pumpkin (canned) 1 cup, fluid (yields 2 cups whipped) heavy cream 1 tablespoon curry powder 1.5 teaspoons Spices, ground cumin 1/2 teaspoons cayenne pepper 1 dash salt, to taste 1 cup cream, half and half Steps Sequence Step 1 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.