Recently a good friend of mine (Hey, Melissa!) made a big pot of this soup and handed me a lovely container of it for me to enjoy with my family. What a gift of a soup! Not only did we enjoy a delicious lunch of hot soup on a damp cold day but I then acquired recipe that I have been able to use over and over again since then to make as gifts for other friends of mine. One of my friends even said that it was the BEST soup she had ever tasted. Goodness did that make me happy!
The flavors of pumpkin, curry and cumin all come together to form a delicious party in your mouth. The texture of the soup is fun too as it has the smoothness of the pumpkin puree but also the perfection of the small black beans along with soft diced tomatoes. All of the textures and tastes come together to make one delicious soup.
And the soup is very easy to make! It would make a lovely week-night dish as it can be made and on the table within 30 minutes.
Pumpkin and Black Bean Soup
(recipe from Rachel Ray)
2 Tbsp olive oil
1 medium onion, chopped
3 cups vegetable or chicken stock
1 (14 oz) can diced tomatoes in juice, undrained
1 (15 oz) can black beans, rinsed
2 cans (15 oz) pumpkin puree
1 cup heavy cream (I used 1/2 and 1/2)
1 heaping Tbsp curry powder
1 1/2 tsp ground cumin
salt to taste
chives, chopped for garnish
1. Heat a large soup pan over medium high heat with 2 Tbsp of olive oil. Add in chopped onion and cook until translucent and soft.
2. Add in broth, diced tomatoes, black beans and pumpkin puree. Stir all together and bring soup to a gentle boil.
3. Reduce heat to medium low and stir in cream (or 1/2 and 1/2), curry powder, ground cumin and salt. Simmer soup for at least 5 minutes. Taste soup and adjust seasonings if need be.
Sprinkle soup with chopped chives and serve with a lovely hearty bread. D'lish!
Happy Pumpkin and Black Bean Soup Making!