Pumpkin Soup

(Picture by Karen Madsen)

This recipe was sent to me by Brittanie S. She says it's a family favorite. And it's just in time for Autumn!

Ingredients:

• 2T Olive oil
• 3 C vegetable stock (I use chicken broth or base)
• 1 15 oz can drained black beans
• 1 c heavy cream (we often use whole milk instead)
• 1 1/2 tsp ground cumin
• 1 tsp salt
• 1 med. onion, chopped (or sub 1 to 2 Tbs dehydrated onion)
• 1 14.5 oz can diced tomatoes
• 2 15 oz cans pumpkin puree
• 1 T curry powder
• 1/2 tsp chili powder

Directions:

Saute onions; add broth, tomatoes, beans, and pumpkin. Bring to boil. Reduce Heat. Add rest of ingredients. Simmer.

Serve with tortilla chips, optional: sour cream and chives.