
Ashleigh Smith

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!
About the Author

I'm Ashleigh Smith, a native to Northern Utah. I first gained a love of gardening with my grandmother as I helped her each summer. I decided to make a career of it and have recently graduated with a Bachelor's degree in Horticulture from Brigham Young University - Idaho. My studies have focused on plant production while I also have experience in Nursery & Garden Center Operations.
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