PUMPKIN AND BLACK BEAN SOUP
This is a Mary McDougall Recipe.
Preparation Time: 5 minutes
Cooking Time: 10 minutes
1 medium onion, chopped
¼ cup water
3 cups vegetable broth
1 14.5 ounce can diced tomatoes in juice
1 15 ounce can black beans, drained and rinsed
1 15 ounce can pumpkin puree
1 ½ teaspoons curry powder
1 teaspoon ground cumin
3 pinches cayenne pepper (optional)
Place the onion and water in a soup pot. Cook, stirring occasionally, for about 5 minutes until tender. Add remaining ingredients and mix well. Bring to a boil, reduce heat and simmer for 5 minutes. Adjust seasonings to taste.
Letha’s Notes: This was my first time to make pumpkin soup and I really liked it. I think in the future I’d use water and a little salt instead of vegetable broth. I’d omit the tomatoes, cut the cumin in half, add some corn or hominy, and perhaps some potatoes. Actually, I think you could vary this endlessly. I think chili powder with a dash of cinnamon would also work well instead of the curry powder. Very easy and very good.