Pumpkin, Black Bean and Turkey Kielbasa Soup
Created on February 16, 2010

Pumpkin Black Bean and Turkey Kielbasa Soup

2 tablespoons of extra-virgin olive oil

1 medium onion finely chopped

3 cups vegetable broth

1 can (14.5 ounces) diced Muir Glenn tomatoes with juice

2 cans (15 ounces) pumpkin puree or 3 pie pumpkins roasted and mashed

1-cup heavy cream (optional)

1-tablespoon curry powder

1-1/2 teaspoons ground cumin

½-teaspoon cayenne pepper (optional)

1 (12 ounce) package of Turkey Kielbasa cut into cubes (can omit)

Coarse salt

20 blades of fresh chives, chopped fine

Heat a stockpot over medium heat and add the oil. When the oil is hot, add the chopped onions. Sauté the onions for about 5 minutes and add the vegetable broth, tomatoes, black beans, pumpkin puree, and turkey kielbasa. Stir well and bring mixture to a boil. Reduce heat to medium low and stir in cream (optional), curry, cumin, cayenne pepper (optional), salt and pepper. Simmer for additional 5 minutes. Adjust seasonings to your taste and serve with chives sprinkled on top.