pumpkin + black bean soup

Loving all things pumpkin lately.

Last week my roommate and I had the idea to take food over to two of our friends and their baby who are having a tough time lately. Needless to say, I jumped at the chance to make this soup.

The recipe is one my sister Sarah sent me years ago. I remember making it in my studio apartment, back when I first lived alone and considered heating up ramen a well thought-out meal. It would make me so happy, eating the soup on my floor, watching my tv/vcr combo. I hope it gave my friends a similar feeling. Good soup kind of does that, you know? Makes everything seem a little better.

A few notes on the recipe- I used whole milk instead of cream, because that's what I had on hand. Given the choice, I wouldn't do it again because it definitely lacked some richness to sort of balance everything. Also, I didn't use chives because my produce market doesn't sell them.

Pumpkin & Black Bean Soup
via Rachel Ray

2 tablespoon extra-virgin olive oil
1 medium onion, finely chopped
3 cups vegetable stock
1 can (14 1/2 ounces) diced tomatoes in juice
1 can (15 ounces) black beans, drained
2 cans (15 ounces) pumpkin puree 

1 cup heavy cream
1 tablespoon curry powder
1 1/2 teaspoons ground cumin

1/2 teaspoon cayenne pepper,
Coarse salt
chives for garnish

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 5 minutes, adjust seasonings and serve garnished with chopped chives.

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