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Pumpkin and Black Bean Soup
Ingredients
  • 2 tablespoon extra-virgin olive oil, 1 turn of the pan
  • 1 medium onion, finely chopped
  • 3 cups canned or packaged vegetable stock, found on soup aisle
  • One 14 ½-ounce can diced tomatoes in juice
  • One 15-ounce can black beans, drained
  • Two 15-ounce cans pumpkin puree (found often on the baking aisle)
  • 1 cup heavy cream
  • 1 tablespoon curry powder, 1 palm full
  • 1 ½ teaspoons ground cumin, ½ palm full
  • ½ teaspoon cayenne pepper, eyeball it in the palm of your hand
  • Coarse salt
  • 20 blades fresh chives, chopped or snipped, for garnish
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