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Pumpkin and Black Bean Soup

Rachael Ray : Food Network
  • 20 minutes
  • Serves 4 to 6

INGREDIENTS

20

Blades fresh chives

1 15 ounce can

Black beans

1

Onion, medium

2 15 ounce cans

Pumpkin puree

1 14 1/2 ounce can

Tomatoes in, juice

3 cups

Canned or packaged vegetable stock

1/2 tsp

Cayenne pepper

1 tbsp

Curry powder

1

Salt, Coarse

2 tbsp

Olive oil, extra-virgin

1 1/2 tsp

Cumin, ground

1 cup

Heavy cream