Pumpkin and Black Bean Soup

Name: Pumpkin and Black Bean Soup
Prep time: 5 min
Cook time: 15 min
Yield: 4
Ingredients: 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 heavy cream; 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

Pumpkin and Black Bean Soup was pinched from <a href="http://www.foodnetwork.com/recipes/rachael-ray/pumpkin-and-black-bean-soup-recipe/index.html" target="_blank">www.foodnetwork.com.</a>

INGREDIENTS

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

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1 medium onion, finely chopped

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

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

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1 can (15 ounces) black beans, drained

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

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1 cup heavy cream

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1 tablespoon curry powder, 1 palm full

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

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

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Coarse salt

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20 blades fresh chives, chopped or snipped, for garnish

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