Pumpkin and Black Bean Soup

[Guest guest]

Pumpkin and Black Bean Soup

 

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Servings: 4-6

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)

dash salt

 

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.

 

Hints: Serve in a bowl, with a spoonful of tofu sour cream, if desired. This

would also be delicious as a topping over grains or potatoes. Leave out 1 cup

of the vegetable broth to make it a bit thicker and serve on a plate over brown

rice, other whole grains or potatoes.