A creamy savory soup that will speak for itself. I first had this soup from Stew Leonards called the Autumn Harvest soup. My mom found a recipe and we tried to change it. Turns out the recipe we found, when followed directly from Rachel Ray, produces the same delicious soup we had a few weeks back.
And the best part about it....it only takes about 20 minutes!
Ingredients:
2 tablesppons olive oil
1 medium onion, chopped to your liking
2 cans (15 oz) pumpkin puree
4 cups veggie stock (store bought will do!)
1 can (15 oz) petite diced (salt free) tomatoes with the juice
1 can (15 oz) black beans, drained but not rinsed
1 cup light cream (optional but recommended)
2 tablespoons curry powder
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper (optional)
course salt
Heat a large soup pot or dutch oven on medium heat. Add olive oil. Once the oil is hot, add onions and cook for 5 minutes until they are translucent. Make sure not to burn or even brown them. Add broth, tomatoes, black beans, and pumpkin. Stir until fully incorporated. Bring to a boil on med-high heat. Add cream and remaining spices. Reduce heat to low and simmer for about 10 minutes. Enjoy!
NOTES on this dish: This soup is amazing. We tried to not add the tomatoes and it completely changed the taste. If you are a bean lover, add two cans. If you are not into spice, leave out the cayenne but adding more would ruin the rest of the flavors. I'm assuming you you can leave out the cream and you would still get a good result but the creaminess it adds is worth it in my book! Serve with fresh baked bread for an added treat (thanks mom!)
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