Pumpkin, Black Bean and Turkey Kielbasa Soup

This recipe I saw on Rachel Ray’s website but I tweaked it to a healthier version and added turkey kielbasa. I had purchased some pie pumpkins from a local farmer’s market and decided to roast them. I had some pumpkin puree left over and made the soup for the first time. It was delicious. Now when I am pressed for time and cannot roast pie pumpkins, I purchase organic pumpkin puree. This happens to be one of my favorite soups that I make quite a bit in the fall and the wintertime. The soup freezes well and it is good with a green salad or crusty toasted bread and butter. Enjoy!

Pumpkin, Black Bean and Turkey Kielbasa Soup
 

Recipe created 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.

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