The last few years, I have lucked out with my commute to work. I live a total of 1.7 miles from my current place of employment, which is near unheard of in this metropolis! Because it is so close, I go home for lunch most days. It’s nice to get away from the office, let the dog out for a bit and even cross a few chores off my list. Running home on my lunch break is also a huge money saver when it comes to lunchtime. I rarely eat out and I am eating relatively healthy compared to the fast food conveniences near my work– win/win!
Now that fall is in full swing here in Minnesota, my favorite thing to cook is soup. The warm, comforting, feeling means a world of difference when the temperatures continue to plummet. One of my favorite fall soups is Pumpkin and Black Bean. It is incredibly easy and ridiculously tasty. I typically make a big batch of soup on Sunday and then have an easy, homemade lunch when I come home from work on my break throughout the week.
I cannot, however, take any credit for the recipe. My aunt introduced me to the soup and she found it online at foodnetwork.com. Regardless of where it came from, it is absolutely worth sharing. Enjoy!
2 tablespoon extra-virgin olive oil, 1 turn of the pan
1 medium onion, finely chopped
3 cups canned or packaged vegetable stock, found on soup aisle
1 can (14 1/2 ounces) diced tomatoes in juice
1 can (15 ounces) black beans, drained
2 cans (15 ounces) pumpkin puree (found often on the baking aisle)
1 cup heavy cream
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
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 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.
Recipe courtesy of Rachel Ray via foodnetwork.com