Black Bean And Pumpkin Soup

• 2 tablespoons extra virgin olive oil, 1 turn of the pan
• 1 medium onion, finely chopped
• 3 cups vegetable stock, found on soup aisle
• 1 (14 1/2 ounce) can diced tomatoes with juice
• 1.5 (15 ounce) cans black beans, drained
• 1.5 (15 ounce) cans pumpkin puree (found often on the baking aisle)
• 1 cup 2% low-fat milk
• 1 tablespoon curry powder, 1 palm full
• 1 1/2 teaspoons ground cumin, 1/2 palm full
• 1/2 teaspoon cayenne pepper, eyeball it in the palm of your hand
• coarse salt

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 cream, curry, cumin, cayenne and salt, to taste.
5. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.

extra virgin olive oil, onion, vegetable stock, tomatoes, black beans, pumpkin puree, milk, curry powder, ground cumin, cayenne pepper, salt

Taken from www.food.com/recipe/black-bean-and-pumpkin-soup-257827 (may not work)