"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Pumpkin and Black Bean Soup Recipe

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This recipe for Pumpkin and Black Bean Soup, by , is from Florence Hardy's 80th Birthday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Erin Hardy
Added: Friday, January 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 T. vegetable or canola oil
1 T butter
1 med onion
1 can (14 1/2 oz) chicken or vegetable broth
1 can ( 14 1/2 oz) diced tomatoes in juice
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) pumpkin puree
1/2 c. heavy cream
1 1/2 tsp. curry powder
1 tsp. ground cumin
3 pinches cayenne pepper (1/4 tsp.)
Coarse salt, to taste

Directions:
Directions:
Heat a deep pot over medium heat. Add oil and butter. When butter melts add onion and saute' 5 minutes, 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 salt. Simmer 5 minutes.

Number Of Servings:
Number Of Servings:
4

 

 

 

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