Pumpkin-Black Bean Soup


2 tablespoon extra-virgin olive oil
1 medium onion, finely chopped
3 cups canned or packaged vegetable stock
1 can (14 1/2 ounces) diced tomatoes in sauce
1 can (15 ounces) black beans, drained
2 cans (15 ounces) pumpkin puree
1 cup milk or milk substitute
1 tablespoon curry powder
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
Coarse salt
Saute onions in the olive oil about 5 minutes. Add tomatoes, black beans and pumpkin puree. Stir to combine ingredients and puree in a food processor. Return to pot and add broth, milk, curry, cumin, cayenne and salt, to taste. Bring soup to a boil. Reduce heat to medium low. Simmer 5 minutes, adjust seasonings and serve.

No comments:

Post a Comment

I Love Comments...

Please leave a comment if you try something. I would love to hear what you think.

Thank You!

Top 10 Homeschool Homemaking and Recipe Blogs

Best Homemaking and Recipes Blog