Soup, soup, soup!
Believe me when I say, I know I post a lot of soup recipes. I’m not going to apologize though. I love soup! When I was in culinary school, people would ask me, “What is your favorite thing to cook?”. I think that’s a very broad question, but I would always reply, “soup”. Call me lazy, but I love the easiness of soups. They usually require very little dishes; cutting board, knife, spoon, and pot. Clean up is very easy which is always a plus! I love that you saute everything up first and then simmer for a while.
Well, this soup, doesn’t require much, hence it’s the easiest soup ever.
I first made this soup back in 2006 for my family. I wrote in the book that it was the easiest soup I’ve ever made. I’d say that’s still true today.
Pumpkin & Black Bean Soup
adapted from Rachael Ray Veggie Meals
1 tablespoon olive oil
1 onion, finely chopped
2 cups chicken or vegetable broth
1 can (14.5 oz) diced tomatoes, in juice
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) pumpkin puree
1 1/2 teaspoons curry powder
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1/2 cup heavy cream
S&P to taste
1. Heat a pot over medium heat, and add olive oil. Saute onion about 5 minutes or until soft. Add broth, tomatoes, black beans, and pumpkin. Bring to a boil, reduce heat to low and stir in curry powder, cumin, red pepper flakes, and salt/pepper to taste. Simmer about 5 minutes. Stir in heavy cream. Serve.
Do you like pumpkin in savory dishes?