Lisa’s Pumpkin black bean Soup


When I saw that we were working with pumpkin, I was not very excited. My first and only thought was
pumpkin pie. After looking at several recipes I decided to combine some ideas and make this soup. I
now have a new favorite food! I roasted my own pumpkin rather than buying canned and I could have
eaten the whole thing straight from the oven. I will definitely make it again!

Lisa’s Pumpkin and Black Bean Soup


2 tablespoon extra-virgin olive oil

1 medium onion, finely chopped

3 cups chicken stock

1 can diced tomatoes (or 2 large fresh garden tomatoes chopped)

1 can (15 ounces) black beans, drained

2 cans (15 ounces) pumpkin puree (or the meat of half of a small pumpkin, roasted and pureed)

1 cup heavy cream

1 tablespoon curry powder

1 1/2 teaspoons ground cumin

1/2 teaspoon cayenne pepper

Coarse salt

3 chopped green onions to top


Heat a soup pot over medium heat. Add oil. When oil is hot, add onion. Saute onions 5 minutes. Add
broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil.
Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste. Simmer until thick,
adjust seasonings and serve garnished with chopped green onion.

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