Food & Drink

Pumpkin and black bean soup

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

Coarse salt

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.