PUMPKIN AND BLACK BEAN SOUP

Pumpkin and Black Bean Soup image

This is Rachael Ray's recipe and it is fabu, everyone that has tried it loves it. I have changed the original recipe and I will make notations in ()

Provided by Shannon Holmes

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 13

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)

Steps:

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.

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