Pumpkin and Black Bean Soup – Rachael Ray

2 tablespoon Extra-virgin Olive Oil

1-2 cloves of garlic minced

1 med Onion — finely chopped

3 cup vegetable stock

1 can tomatoes in juice – diced use rotel

1 can Black Beans — drained

1 can  pumpkin puree

1 cup heavy cream or half n half

1 tablespoon Curry Powder

1 ½ teaspoon Ground Cumin

¼ tsp to ½ teaspoon cayenne pepper

Coarse salt

20 Blades Fresh Chives — chopped or snipped, for garnish

Heat a soup pot over medium heat. Add oil. When oil is hot, add onion.

Saute onions 5 minutes. Add garlic, cumin and curry cook for a few min.  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, cayenne and salt, to taste.

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