Tuesday, November 24, 2009

Southwest Pumpkin Soup

2 T Olive Oil
3 Cups Chicken Broth
1 15 oz can drained black beans
1 Cup Heavy Cream (Can use half and half for healthier version!)
1 1/2 tsp ground cumin
1 tsp salt
1 medium onion, finely chopped
1 14.5oz can diced tomatoes
2 15oz cans pumpkin puree
1 T Curry powder
1/2 tsp chili powder
Garnish with tortilla chips, sour cream and chives

In sauce pan over medium heat, add oil and saute onions 5-10 minutes.  Add broth, tomatoes, black beans and pumpkin.  Bring to a boil and reduce heat.  Add rest of ingredients and simmer.  Add more salt and black pepper to taste as well as more broth if the soup seems too thick.

1 comment:

  1. Thanks Lindsay! I'm going to make this next week!