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This recipe is quick and easy (great for busy moms), healthy and tasty, and both of my kids love it. :)
It's reportedly one of Rachel Ray's recipes. My comments/changes are in parenthesis.
Pumpkin and Black Bean Soup
4-6 servings; Cook 20 min, 5 min prep
Ingredients:
2 tablespoons extra-virgin olive oil (1 turn of the pan)
1 medium onion, finely chopped
3 cups canned vegetable stock, found on soup aisle (I use a few cups of water and a few teaspoons of vegetarian chicken base here)
1 (14 1/2 ounce) can diced tomatoes with juice (I blend it first so that it's not chunky, since a few family members don't like tomatoes)
1 (15 ounce) can black beans, drained and rinsed
2 (15 ounce) cans pumpkin puree (avoid buying Libby - it's owned by Nestle)
1 cup corn, frozen or canned (drain and rinse if canned)
1 cup heavy cream (I use 1% milk, but you can use soy milk as well)
1 tablespoon curry powder
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper (I don't add this since my kids don't do spicy foods)
coarse salt
20 sprigs fresh chives, chopped or snipped, for garnish
1. Heat a soup pot over medium heat.
2. Add oil.
3. When oil is hot, add onion.
4. Saute onions 5 minutes.
5. Add broth, tomatoes or tomato sauce, black beans, pumpkin puree and corn.
6. Stir to combine ingredients and bring soup to a boil.
7. Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste.
8. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.
9. For Vegan option use Soy Cream or Soy milk.
Enjoy!
Amy
Crunchy Domestic Goddess
BlogHers Act contributing editor
