Gourmet Chef Recipes:
Main Ingredient:  Bean and Legumes  Beef  Berries  Bread and Stuffing  Cheese, Egg and Dairy  Chicken  Chocolate  Fish  Fruit  Lamb  Pasta  Pork  Potato  Rice and Grains  Shellfish  Turkey  Vegetable
Cuisines:  Asian  Cajun & Creole  Caribbean  Chinese  French  German  Greek  Indian  International  Italian  Japanese  Mexican  Pacific Rim  Spanish
Holidays and Events:  Brunch  Christmas  Cinco de Mayo  Cocktail Party  Comfort Food  Easter  4th of July  Halloween  Hanukkah  Labor Day  Memorial Day  New Years  Passover  St. Patrick's Day  Thanksgiving
Dish:  Appetizer  Condiment  Dessert  Marinade  Salad  Sandwich  Sauce  Soup  Vegetarian
 
  Home > Memorial Day Recipes > Curried Pumpkin and Black Bean Soup
 


Curried Pumpkin and Black Bean Soup

  
   
   
   
Ingredients -  
   

2 tablespoons Butter
1 cup Onion, diced
2 cloves Garlic, minced
1 1/2 teaspoons Curry Powder
1/2 teaspoon Cumin
1/2 teaspoon Salt
2 cup Vegetable Broth
2 cup Canned Pumpkin Puree
3 cup Soymilk
1 (15 ounces) can Black Beans, drained and rinsed
1/2 teaspoon Cayenne Pepper
1/8 teaspoon Dried Thyme
1/8 teaspoon Nutmeg

  
   
Preparation:  
   
Melt butter in large saucepan. Add onion and garlic, and saute over medium high heat until tender. Add curry powder, cumin, and salt. Saute for an additional minute or so. Whisk in flour, and whisking constantly, cook for an additional minute. Slowly whisk in soymilk. Allow to simmer for a minute before adding remaining ingredients. Bring to a boil, lower heat, and simmer 5 minutes. Blend until smooth, either using a stick blender, or pouring into a blender in batches. Return to pan and simmer an additional 5 minutes.

Serve with toasted pumpkin seeds as garnish.