Gourmet Minutes - Pumpkin, Black Bean and Sausage Soup

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Web Editor - Ryan Burkett

On this week's Gourmet Minutes with Mallory, Artisan Kitchen chef David Jones shows Mike how to make Pumpkin, Black Bean and Sausage Soup.

Ingredients:

·        2 tablespoon extra-virgin olive oil, 1 turn of the pan

·        1 lb. Italian Sausage

·        1 large onion, finely chopped

·        3 cloves garlic, minced

·        1 lb. Italian sausage, crumbled

·        4 cups chicken or vegetable stock

·        1 can (14 1/2 ounces) diced tomatoes in juice

·        2 cans (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 1/2 teaspoons ground cumin

·        1/2 teaspoon cayenne pepper

·        4 tablespoons sugar

·        Salt & pepper

Directions:

Heat a soup pot over medium heat. Add oil. When oil is hot, add onion garlic & sausage. Saute 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, sugar, and salt, to taste. Simmer 5-10 minutes, adjust seasonings and serve.

 

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