Years ago my friend Lauren passed this recipe along to me after she discovered how delicious it was, and I stuck it in my recipe box where it sat until yesterday. Shame on me for not making it before now, because Lauren is a very wise woman, so of course she was absolutely right about this. She and I both have a weakness for Indian food, and this dish definitely has some Indian flavor to it. Even the hubby who isn’t a big fan of pumpkin thoroughly enjoyed it- even asking for a second bowl! Mmmm, I can’t wait to eat the leftovers this week.
Go ahead, make a big pot and let it warm you on one of the fall or winter nights ahead!
Adapted from Rachael Ray, Food Network. Serves 4 -6. 2 Tbsp extra-virgin olive oil
Pumpkin Black Bean Soup
1 medium onion, finely chopped
3 cups vegetable stock
1 can (14.5 oz) diced tomatoes in juice
2 cans (15 oz) black beans, drained and rinsed
2 cans (15 oz) pumpkin puree
1 cup heavy cream
2 Tbsp curry powder
2 tsp ground cumin
1/2 tsp cayenne pepper
Fresh ground pepper
20 blades fresh chives, snipped for garnish
Adapted from Rachael Ray, Food Network. Serves 4 -6.
2 Tbsp extra-virgin olive oil
Heat oil in soup pot over medium heat. When oil is hot, add onion and saute 5 minutes. Add broth, tomatoes, black beans and pumpkin. Stir to combine ingredients and bring to a boil. Reduce heat to medium low and stir in cream, curry, cumin, cayenne, salt, and pepper to taste. Simmer 5 minutes, add more salt and pepper to taste, and serve garnished with chopped chives.