Sunday, 3 November 2013

Pumpkin Black Bean Soup (thank you Rachael Ray)

... pumpkins from Wyona's Pumpkin Patch ...
This is really, really , really good.  I think I used about 5 cups of my roasted pumpkin, 2 onions (instead of one), and I sautéed about 5 cloves of garlic with the onions.  I tasted the soup before putting in the cream.  It was really good and could be eaten without.  But I did add table cream (instead of heavy cream) and it was amazingly delicious.


2 tablespoon extra-virgin olive oil
1 medium onion, finely chopped
3 cups vegetable stock
1 can (14 1/2 ounces) diced tomatoes in juice
1 can (15 ounces) black beans, drained
2 cans (15 ounces) pumpkin puree
1 cup heavy cream (i used table cream)
1 tablespoon curry powder
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
Coarse salt
20 blades fresh chives, chopped or snipped, for garnish


Heat a soup pot over medium heat. Add oil. When oil is hot, add onion. Saute onions 5 minutes. Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil. Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.

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