Ingredients

• 2 Tablespoons Olive Oil
• 1 Medium Onion Chopped
• 3 Cups Vegetable Broth
• 1 Can (14.5 oz) Diced Tomatoes
• 1 can (15 oz) Black Beans Drained
• 2 cans (15 oz each) Pumpkin Puree
• 1 Cup Heavy Cream
• 1 Tablespoon Curry Powder
• 1.5 teaspoons Ground Cumin
• 1/2 teaspoon Cayenne Pepper
• Course Salt to taste
• Fresh Chives Chopped

Instructions

1. Heat soup pot to medium heat. Add oil and saute onion for about 5 minutes.

2. Add broth, pumpkin, tomato, black beans, curry, cumin, and cayenne. Stir and bring to a boil. Reduce heat and simmer for about 15 minutes.

3. Add cream slowly while stirring. Salt to taste and return to a simmer for another 5 minutes.

4. Serve!