Ingredients
-
2
-
1
-
3
-
1
-
1
-
2
-
1
-
1
-
1
-
1 1/2
-
-
-
-
-
Directions
Pumpkin and Black Bean Soup,This is Rachael Ray’s recipe and it is fabu, everyone that has tried it loves it. I have changed the original recipe and I will make notations in (),I made this using homemade pured pumpkin. I liked it but the rest of the family didn’t. Taking the leftovers to work tomorrow to share. We’ll see what the ladies think.,The recipe should be 1 can pumpkin puree and 2 cans black beans. I love this soup. I like Spice Islands Curry powder and I’ve tried a lot of curry.
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Steps
|
1
Done
|
Heat a Soup Pot Over Medium Heat. |
|
2
Done
|
Add Oil. |
|
3
Done
|
When Oil Is Hot, Add Onion. |
|
4
Done
|
Saute Onions 5 Minutes. |
|
5
Done
|
Add Broth, Tomatoes or Tomato Sauce, Black Beans, Pumpkin Puree and Corn. |
|
6
Done
|
Stir to Combine Ingredients and Bring Soup to a Boil. |
|
7
Done
|
Reduce Heat to Medium Low and Stir in Cream, Curry, Cumin, Cayenne and Salt, to Taste. |
|
8
Done
|
Simmer 5 Minutes, Adjust Seasonings and Serve Garnished With Chopped Chives. |
|
9
Done
|
For Vegan Option Use Soy Cream. |
