FROM PANJAMMI'S HEART TO YOURS


2 tablespoon extra-virgin olive oil, 1 turn of the pan
1 medium onion, finely chopped
3 cups canned or packaged vegetable stock, found on soup aisle
1 can (14 1/2 ounces) diced tomatoes in juice
1 can (15 ounces) black beans, drained
2 cans (15 ounces) pumpkin puree (found often on the baking aisle)
1 cup heavy cream
1 tablespoon curry powder, 1 palm full
1 1/2 teaspoons ground cumin, 1/2 palm full
1/2 teaspoon cayenne pepper, eyeball it in the palm of your hand Coarse salt
20 blades fresh chives, chopped or snipped, for garnish





Heat a soup pot over medium heat. Add oil. When oil is hot, add onion. Sauté onions 5 minutes. Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil. Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.



OPTIONAL MEAT

For Beef, Chicken, or Pork: Sauté 1lb of meat medium cubed, or thinly sliced, in wok or pan with ½ cup red wine of your choice. Add garlic and olive oil while sautéing. When meat is cooked to medium rare pull meat out and place in sauce within a crock pot and cook at medium temp for a couple of hours to bring out the flavor even more.

This sounds delicious!

_________________
Like a bird on the wire,
like a drunk in a midnight choir
I have tried in my way to be free.
-Leonard Cohen

Looks yummy. What time is lunch??

Alisa

_________________
It's never to late to be what you might have been...

OOOooOOOO sounds good I don't know why I didn't see this before - must've gotten buried!

_________________
Beers, Buds, Bikes and BBQ - Life is good!