Pumpkin And Black Bean Soup Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/2 teaspoon cayenne pepper, eyeball it in the palm of your hand

2 cans (15 ounces) pumpkin puree (found often on the baking aisle)

1 tablespoon curry powder, 1 palm full

1 can (14 1/2 ounces) diced tomatoes in juice

1 1/2 teaspoons ground cumin, 1/2 palm full

1 can (15 ounces) black beans, drained

1 medium onion, finely chopped

3 cups canned or packaged vegetable stock, found on soup aisle

20 blades fresh chives, chopped or snipped, for garnish

2 tablespoon extra-virgin olive oil, 1 turn of the pan

Coarse salt

1 cup heavy cream

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