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Pumpkin and Black Bean Soup Recipe

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This recipe for Pumpkin and Black Bean Soup is from The Kinsella Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T. vegetable oil
1 T. butter
1 medium onion, finely chopped
1 can vegetable broth
1 can diced tomatoes in juice
1 can black beans, drained and rinsed
1 can pumpkin puree
1/2 c. heavy cream
1 1/2 tsp. curry powder
1 tsp. ground cumin
1/4 tsp. cayenne pepper
salt, to taste
Directions:
Directions:
Melt butter and oil together in a deep pot over medium heat. Add onions and saute until tender (about 5 minutes). Add broth, tomatoes, beans, and pumpkin. Bring to a boil, reduce heat to low and stir in cream, curry powder, cumin, cayenne and pinches of salt. Simmer for 5 minutes and serve.
Personal Notes:
Personal Notes:
Such a quick and easy soup! If no heavy cream is on hand, I have been known to use half & half or even spoonfuls of sour cream.

 

 

 

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