⋆ How To PUMPKIN AND BLACK BEAN SOUP

Try easy PUMPKIN AND BLACK BEAN SOUP Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!

INGREDIENTS

2 tablespoons extra virgin olive oil (1 turn of the pan) 1 medium onion, finely chopped 3 cups canned vegetable stock, found on soup aisle (I use Vegan Chicken Broth here) 1 (14 1/2 ounce) can diced tomatoes with juice (I use an 8 ounce can tomato sauce here) 1 (15 ounce) can black beans, drained and rinsed 2 (15 ounce) cans pumpkin puree (found often on the baking aisle) 1 cup corn (frozen or canned, drain and rinse if canned) 1 cup heavy cream (I use Unsweetened Silk) 1 tablespoon curry powder 1 1?2 teaspoons ground cumin 1?2 teaspoon cayenne pepper (eyeball it in the palm of your hand) coarse salt 20 sprigs fresh chives, for garnish (chopped or snipped)

DIRECTIONS

Heat a soup pot over medium heat. Add oil. When oil is hot, add onion. Saute onions 5 minutes. Add broth, tomatoes or tomato sauce, black beans, pumpkin puree and corn. 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. For Vegan option use Soy Cream.

by: Shannon Holmes