BLACK BEAN AND PUMPKIN SOUP

Black Bean and Pumpkin Soup image

Provided by Liz E.

Time 35m

Yield 4-5 serving(s)

Number Of Ingredients 11

2 tablespoons extra virgin olive oil, 1 turn of the pan
1 medium onion, finely chopped
3 cups vegetable stock, found on soup aisle
1 (14 1/2 ounce) can diced tomatoes with juice
1.5 (15 ounce) cans black beans, drained
1.5 (15 ounce) cans pumpkin puree (found often on the baking aisle)
1 cup 2% low-fat milk
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

Steps:

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.

Nutrition Facts : Calories 389.5, Fat 9.6, SaturatedFat 2.1, Cholesterol 4.9, Sodium 254.4, Carbohydrate 61.8, Fiber 17.2, Sugar 10.4, Protein 19.2