2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
3 cups canned vegetable stock
1 14 1/2-ounce can diced tomatoes in juice
1 15 ounce can black beans, drained
2 cans (15 ounces each) pumpkin puree 1 cup heavy cream
1 tablespoon curry powder
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne
20 blades fresh chives, chopped or snipped, for garnish
Makes 4 to 6 servings.
Heat a soup pot over medium heat. Add oil. When oil is hot, add onion. Saute onion 5 minutes. Add stock, 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.