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.
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