Ingredients

• 2 tablespoons extra virgin olive oil (1 turn of the pan)
• 1 medium onion, finely chopped
• 3 cups canned vegetable stock, found on soup aisle (I use Vegan Chicken Broth here)
• 1 (14 1/2 ounce) can diced tomatoes with juice (I use an 8 ounce can tomato sauce here)
• 1 (15 ounce) can black beans, drained and rinsed
• 2 (15 ounce) cans pumpkin puree (found often on the baking aisle)
• 1 cup corn (frozen or canned, drain and rinse if canned)
• 1 cup heavy cream (I use Unsweetened Silk)
• 1 tablespoon curry powder
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon cayenne pepper (eyeball it in the palm of your hand)
• coarse salt
• 20 sprigs fresh chives, for garnish (chopped or snipped)

Instructions

1. Heat a soup pot over medium heat.

2. Add oil.

3. When oil is hot, add onion.

4. Saute onions 5 minutes.

5. Add broth, tomatoes or tomato sauce, black beans, pumpkin puree and corn.

6. Stir to combine ingredients and bring soup to a boil.

7. Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste.

8. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.

9. For Vegan option use Soy Cream.