Pumpkin and Black Bean Soup Recipe courtesy Rachael Ray
2 tablespoon extra-virgin olive oil (could reduce if you want) 1 medium onion, finely chopped 3 cups canned or packaged vegetable stock, found on soup aisle (I use low fat chicken broth) 1 can (14 1/2 ounces) diced tomatoes in juice 1 can (15 ounces) black beans, drained 2 cans (15 ounces) canned pumpkin puree 1 cup heavy cream (use soy or rice milk - Pre-IBS I used whole milk and the consistancy was fine) 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 20 blades fresh chives, chopped or snipped, for garnish (this is optional - I never used it)
Heat a soup pot over medium heat. Add oil. When oil is hot, add onion. Saute onions 5 minutes. Add 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 cream, curry, cumin, cayenne and salt, to taste. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.