Pumpkin and Bean Soup

Pumpkin and Bean Soup

This is my first crock pot soup of 2009 and ever, and after trying Mel's, I made this countless times over the fall and winter, and also froze it to give as Christmas gifts, along with homemade pumpkin bread. It was a hit! Thank you, Mel, for starting me on a better food journey.

Adapted by Melanie from the RR/Food Network

1 med. onion, chopped
4 c. stock/broth (I just buy a "giant juicebox" of broth...it is 4 c.)
1 (28 or 29 oz...the big one) can of diced tomatoes in juice
2 (15 oz) cans black beans
1-2 (15 oz) cans pumpkin puree (depends on how pumpkin-y you want it)
1 c. half and half (milk or heavy cream would work, too)
1 T. curry powder
1 1/2 t. ground cumin
Could also add 1/2 t. cayenne pepper, but I don't because I don't have it on hand.

Saute the onion with olive oil in a dutch oven/stockpot. Add broth, tomatoes, beans and pumpkin. Bring to a boil.

Reduce the heat to medium low, stir in the half-and-half and the seasonings. Simmer 5 min.

***OR***

If you are lazy like me, you can add the olive oil (a T. or so) to a crock pot on high, then throw in the onions for 20 minutes or so until they've softened, then add the broth, tomatoes, beans, pumpkin and seasonings. Cook it in the crock pot for a few hours until it is all hot, then add the half-and-half about 30 minutes before you plan to eat.

Garnish with chopped chives if you like. Or a little dollop of sour cream. This soup is great with grilled cheese sandwiches! *I skip the dairy, and it is nummy, too :)