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patch it up

Course: Main Course, Soup

Ingredients

  • 2-2.5 cans Farmers Market Organic Pumpkin (I’ve found brand is crucial)
  • 1 tbsp Earth Balance vegan butter
  • 1.5 cups almond milk (if you use heavy whipping cream, start with one cup and add more if needed)
  • 2 cans black beans, drained
  • 6 shakes Cayenne Pepper (spicy to taste)
  • 2 shakes Curry Powder
  • 1 shake Onion Powder
  • Pepper to taste

Hollyized Steps:

  • Spray soup pot with EVOO and place on medium heat. When you can see the pot is hot (the oil will start bubbling), add in the pumpkin. Next, immediately add in the almond milk and butter. Stir to combine all ingredients.
  • Add the two cans of drained black beans into the pumpkin soup. Stir until all ingredients are combined.
  • Spice things up! Add some sass to your soup with the curry powder, cayenne pepper, onion powder and pepper. Then mix it up!
  • Let the soup simmer on low heat for approximately 15 minutes, stirring occasionally.
  • Finally, plate and serve with table water crackers (my favorite soup addition!) and you are ready to let the pumpkin drama be OVER… at least for this season! Decide if you are Team Broth or Team Cream. Make the call to US Weekly now because I’m on Team Cream!