Black Bean And Pumpkin Soup - cooking recipe

Ingredients

2 tablespoons extra virgin olive oil, 1 turn of the pan
1 medium onion, finely chopped
3 cups vegetable stock, found on soup aisle
1 (14 1/2 ounce) can diced tomatoes with juice
1.5 (15 ounce) cans black beans, drained
1.5 (15 ounce) cans pumpkin puree (found often on the baking aisle)
1 cup 2% low-fat milk
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

Preparation

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.