Although I'm not a winter person at all, I must admit I do enjoy a
month or two of colder weather. I love rushing home in the cold with
the thoughts of a warm blanket and a bowl of comforting soup waiting
for me.

Typically, I am not a huge fan of cream-based soups, and much prefer
broth-based. However, I do love a pureed soup, and this is such a
wonderful combination of flavors. Amazingly enough, the pumpkin and
the black beans are wonderful together, and the curry and cumin give
it even more of a unique flair.

Curried Pumpkin and Black Bean Soup

2 Tbsp butter
1 cup onion, diced
2 cloves garlic, minced
1 1/2 tsp curry powder
1/2 tsp cumin
1/2 tsp salt
2 cup vegetable broth
2 cup canned pumpkin puree
3 cup soymilk
1 (15 oz) can black beans, drained and rinsed
1/2 tsp cayenne pepper
1/8 tsp dried thyme
1/8 tsp nutmeg

Melt butter in large saucepan. Add onion and garlic, and saute over
medium high heat until tender. Add curry powder, cumin, and salt.
Saute for an additional minute or so. Whisk in flour, and whisking
constantly, cook for an additional minute. Slowly whisk in soymilk.
Allow to simmer for a minute before adding remaining ingredients.
Bring to a boil, lower heat, and simmer 5 minutes. Blend until
smooth, either using a stick blender, or pouring into a blender in
batches. Return to pan and simmer an additional 5 minutes. Serve with
toasted pumpkin seeds as garnish.

Enjoy!
Christiane


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