Makes 4 servings (6 ½ cups)
Welcome fall with this fabulous soup that is as colorful as it is tasty. Another bonus: It's substantial enough to stand on its own with a basket of warm flour tortillas.
1 tablespoon olive oil
½ cup finely chopped red onion
½ red bell pepper, finely chopped
1 ½ teaspoons minced garlic
2 tablespoons curry powder
2 (14-ounce) cans reduced-sodium chicken broth
1 (15-ounce) can pumpkin
1 (15-ounce) can black beans, drained and rinsed
1/2 cup half-and-half
¼ cup dry sherry, optional
1 teaspoon packed brown sugar
Salt and pepper to taste
Sour cream and roasted pumpkin seeds for garnish
Heat the oil in a Dutch oven over medium-high heat. Add the onion and bell pepper; cook, stirring occasionally, for 5 minutes or until tender. Add the garlic and curry powder; stir for 30 seconds.
Stir in the remaining ingredients except the garnish. Cook, stirring frequently, for 3 minutes or until heated through.
Garnish the servings with sour cream and pumpkin seeds.
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