Pumpkin and Black Bean Soup
Recipe courtesy Rachael Ray
4 to 6 servings
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
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 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
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.
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