Here's a yummy soup to try for cold weather. If you like pumpkin and like to save on time, try this!
Pumpkin and Black Bean Soup from Rachel Ray's 30 Minute Veggie Meals
Buy her cookbook
Serves 4
1 tbsp vegetable or canola oil (1 turn around the pan)
1 tbsp butter (a couple of pats)-I usually omit the butter or use less
1 medium onion, finely chopped
1 can (14 1/2 oz) chicken or vegetable broth
1 can (14 1/2oz) diced tomatoes in juice
1 can (15oz) pumpkin puree
1/2 cup heavy cream (3 turns around the pan)-I use skim milk instead
1 1/2 tsp curry powder (1/3 palmful)
1tsp ground cumin, a little less than curry
3 pinches cayenne pepper (1/4 tsp)
Coarse salt, to taste
Heat a deep pot over medium heat. Add oil and butter. When butter melts, add onion and saute, 5 minutes, 'til tender/ Add broth, tomatoes, black beans, and pumpkin. Bring to a boil, reduce heat to low and stir in cream (milk), curry powder, cumin, cayenne, and a few pinches salt. Simmer 5 minutes, adjust seasonings and serve.
Serves 4
1 tbsp vegetable or canola oil (1 turn around the pan)
1 tbsp butter (a couple of pats)-I usually omit the butter or use less
1 medium onion, finely chopped
1 can (14 1/2 oz) chicken or vegetable broth
1 can (14 1/2oz) diced tomatoes in juice
1 can (15oz) pumpkin puree
1/2 cup heavy cream (3 turns around the pan)-I use skim milk instead
1 1/2 tsp curry powder (1/3 palmful)
1tsp ground cumin, a little less than curry
3 pinches cayenne pepper (1/4 tsp)
Coarse salt, to taste
Heat a deep pot over medium heat. Add oil and butter. When butter melts, add onion and saute, 5 minutes, 'til tender/ Add broth, tomatoes, black beans, and pumpkin. Bring to a boil, reduce heat to low and stir in cream (milk), curry powder, cumin, cayenne, and a few pinches salt. Simmer 5 minutes, adjust seasonings and serve.
This sounds terrific - thanks!
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