13-Minute Meals with Chef Suzanne: Pumpkin Black Bean Soup - 13 WTHR Indianapolis

Recipe by Chef Suzanne, as seen on the Noon Show, Monday, Oct. 15

2 Tablespoons olive oil

1 medium onion, finely chopped

½ cup green chilies

½ cup chopped fresh cilantro

1 can (14.5 oz.) diced tomatoes in juice

1 can (15 oz.) black beans drained

3 cups canned vegetable stock

2 cans pumpkin puree

1 cup heavy cream

1 tablespoon curry powder

1 teaspoon cinnamon

½ teaspoon cayenne pepper

Fresh chives and sour cream for garnish

Add oil to stock pot and sauté onion for 3 minutes. Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a rolling boil. Reduce heat to simmer and add cream, curry, cumin, cayenne, cilantro and salt to taste. Simmer 5 minutes. Top with sour cream and chives.

Serving Suggestion:

Grilled ham and pepper jack cheese sandwiches