Pumpkin and Black Bean Soup

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Pumpkin and Black Bean Soup

 

Recipe courtesy Rachael Ray

Show: 30 Minute Meals Episode: 30-Minute Veggie Feast (adapted to vegan)

 

Prep Time: 5 minutes Cook Time: 15 minutes

Yield: 4 to 6 servings

 

2 tablespoon extra-virgin olive oil, 1 turn of the pan

1 medium onion, finely chopped

3 cups canned or packaged vegetable stock, found on soup aisle

1 can (14 1/2 ounces) diced tomatoes in juice

1 can (15 ounces) black beans, drained

2 cans (15 ounces) pumpkin puree (found often on the baking aisle)

1 cup rich soy or nut milk

1 tablespoon curry powder, 1 palm full

1 1/2 teaspoons ground cumin, 1/2 palm full

1/2 teaspoon cayenne pepper, eyeball it in the palm of your hand

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 milk of choice, curry, cumin, cayenne and salt, to

taste. Simmer 5 minutes, adjust seasonings and serve garnished with

chopped chives.