Pumpkin and Black Bean Soup

Ingredients

• 15 ounce black beans drained canned
• 30 ounce pumpkin puree canned (found often on the baking aisle)
• 14.5 ounce canned tomatoes diced canned
• 0.5 teaspoon cayenne pepper 
• 20  blades chives fresh snipped chopped for garnish
• 6 servings coarse salt 
• 1 tablespoon curry powder 
• 1.5 teaspoons ground cumin 
• 1 cup heavy cream 
• 2 tablespoon olive oil extra-virgin
• 1 medium onion finely chopped
• 3 cups packaged vegetable stock canned

Equipment

• pot

Directions

1. Watch how to make this recipe.
2. Heat a soup pot over medium heat.
3. Add oil. When oil is hot, add onion.
4. Saute onions 5 minutes.
5. 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.