Sunday, October 18, 2009

Easy Pumpkin and Black Bean Soup

It's that time of year again. The days are getting shorter. The leaves are turning. The air is chilly and damp. Good soup making weather. Everybody has a favorite pumpkin soup recipe. And here's mine. It's an old Rachael Ray recipe that I've been playing around with over the years. It's a quick meal, and as easy as pie.

1 tablespoon of vegetable oil
2 tablespoons of butter
1 red onion chopped
1 can of vegetable broth
1 can of diced tomatoes in juice
1 can black beans, drained and rinsed
1 can pumpkin puree
1/2 cup of heavy cream
1 1/2 teaspoons curry powder
1 1/2 teaspoon ground cumin
3 pinches of cayenne pepper
1 teaspoon ground cinnamon

Heat a deep pot over medium heat. Add oil and butter. When the butter melts, add the onion and saute until tender. Add broth, tomatoes, black beans, and pumpkin. Bring to a boil, reduce heat to low and stir in cream, curry powder, cumin, cayenne, and a few pinches of salt. Simmer 5 minutes, adjust seasonings and serve.

No comments:

Post a Comment