Curried Pumpkin and Black Bean Soup

Pumpkin puree is usually found on the baking aisle in grocery stores or at the back of many people’s pantries after
the holiday season!  While often used it sweet dishes, it makes a great savory soup as well.

• 1 tablespoon olive oil 
• 1 medium onion, finely chopped 
• 2-3 (14.5-ounce) cans vegetable broth, divided 
• 2 (14.5-ounce) cans black beans, drained and rinsed 
• 2 (15-ounce) cans pumpkin puree 
• 1 tablespoon curry powder 
• 1 1/2 teaspoons ground cumin 
• 1/8 teaspoon cayenne pepper 
• 1 green onion, finely sliced, optional 
•  

Heat a large soup pot over medium heat; add olive oil.  Add onion and sauté 5 minutes.  Add 2 cans of broth,
tomatoes, black beans and pumpkin puree.  Stir to combine ingredients and bring soup to a boil.  Reduce heat to
medium low and stir in curry, cumin and cayenne.  Simmer 5 minutes.  If soup is too thick, slowly add the last can
of broth until soup reaches a desired consistency.  Garnish with chopped green onions.