One thing is for sure for a writer. There never seems to be enough time to "get 'er done"! I want to be able to eat nutrious meals but at the same time, planning can be tricky if you are on deadline or get so involved with your work that you haven't even planned dinner. My daughter-in-law, Amy and son, Jared had us over for dinner Saturday night. They served this delicious soup that's quick and easy to make, unlike some of mine that take a lot of preparation. We loved it! You can add as much or as little red pepper to suit you're own personal taste buds. In fact, it would be the perfect soup to serve this Thanksgiving or anytime during the winter along with thick, crusty bread. Enjoy! And leave me a comment if you do decide to make it.
PUMPKIN AND BLACK BEAN SOUP
2 Tbsp extra-virgin olive oil,
1 medium onion, finely chopped
3 C canned or packaged vegetable stock
1 can (14 ½ oz) diced tomatoes in juice
1 can (15 ½ oz) black beans, drained
2 cans (15 oz) pumpkin puree or canned pumpkin
1 C of heavy cream
1 Tbsp curry powder,
1½ tsp ground cumin,
½ tsp cayenne pepper or less depending on your taste
20 blades fresh chives, chopped or snipped for garnish
Heat a soup pot over medium heat. Add oil. When oil is hot, add onion. Sauté onions 5 minutes. Add broth, tomatoes, black beans & pumpkin. Stir to combine ingredients & 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.