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extra-virgin olive oil onion vegetable stock tomatoes black beans pumpkin puree heavy cream curry powder ground cumin cayenne pepper salt chives
Viewed: 32 - Published at: a year agoIngredients
- 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
Method
- 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.
