Black Bean and Pumpkin Soup

2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
3 cups vegetable stock
1 (14 1/2 ounce) can diced tomatoes with juice
1 1/2 (15 ounce) cans black beans, drained
1 1/2 (15 ounce) cans pumpkin puree
1 cup non fat milk
1 tablespoon curry powder
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
coarse salt to taste

1. Heat a soup pot over medium heat. Add oil.

2. When oil is hot, add onion. Saute onions 5 minutes.

3. Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil.

4. Reduce heat to medium low and stir in milk, curry, cumin, cayenne and salt, to taste.

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

Makes 4-5 servings


Number of Servings: 5

Recipe submitted by SparkPeople user KIERAE.