Wednesday, July 15, 2009

Pumpkin Black Bean Soup

Pumpkin and Black Bean Soup

Printer Friendly Recipe

1 T butter
1 med onion
14 oz veggie broth
14 oz diced tomatoes
15 oz black beans
15 oz canned pumpkin puree
1/2 c heavy cream
1 1/2 t curry
1 t ground cumin

Heat a deep pot over med heat. Add oil and butter. When melted, add onion and saute. Add broth, tomatoes, black beans and pumpkin. Bring to boil, reduce heat to low and stir in cream, curry and cumin. Simmer 5 minutes and serve.

This can be served as is or pureed in food processor for a more smooth taste.