Pumpkin Black Bean Soup

Courtesy of neon.mamacita

Ingredients - (Makes approx. 12 servings).
2 tbsp, good, olive oil,
1 (medium) onion, finely chopped,
3 cups, vegetable stock,
1 (14 1/2oz.) can, diced tomatoes in juice,
1 (15oz.) can, black beans, drained,
2 (15oz.)cans, pumpkin puree,
1 cup, heavy cream,
1 1/2 tbsp, curry powder,
1 1/2 tsp, ground cumin,
1 tsp, cayenne pepper
Coarse salt
Bunch, fresh chives, chopped,

Method
(1) In a pot, preheat olive oil.
(2) Add onion, and saute it for approx. 5 minutes.
(3) Add vegetable stock, tomatoes, black beans, and pumpkin puree, and stir, to combine the ingredients.
(4) Bring all to a boil, then reduce the heat to to simmer, and let it cook for a few minutes.
(5) Mix cream with curry, cumin, cayenne and salt, to taste. Add a little soup to it, combine well, and add it all back to the pot of soup.
(6) Simmer 5 minutes longer, adjust seasonings, and serve garnished with chopped chives.

Bon Appetit!

Other Notes
(1) If you are not familiar with cups, assume an empty, 15 ½ oz. size can to have 2 cups capacity (1 cup =8oz. =227g.),
tsp. = teaspoon,
tbsp. = tablespoon,
1lb = 453 grams
See, additional conversion help, below:
Ounces-to-grams conversions
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Feedback
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References

Special Thanks
Special Thanks to Town & Country Gardens Contributors:
blogger
bulabean
dive-angel (Karin)
flickr
Jasmine&Roses
neon.mamacita
Rita Crane Photography
Rita Crane, daughter of LIFE magazine photographer Ralph Crane.
Her work can be seen on Flickr at Rita Crane Photography or on her website.
TMR Davies
W.D. Williams

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