From Elise Alexander (’12)
Prep time: 45 minutes
2 T Extra-virgin olive oil
1 onion, finely chopped
3 c Chicken broth
1 pack of Aidell’s Chicken and Apple Sausage, diced into bite-size pieces
2, 15 oz. cans black beans, drained
1, 15 oz. can diced tomatoes in juice
1 c frozen corn
2, 15 oz. cans of pumpkin puree
1 c milk
1 T curry powder
1.5 t ground cumin
cayenne pepper, salt, and sugar to taste
In a soup pot over medium heat add the oil and saute the onions for 5 minutes.
Stir in the broth, sausage, black beans, tomatoes, corn, and pumpkin and bring to a boil.
Reduce heat to medium low and stir in milk, curry and cumin.
Simmer for 10 minutes.
Season to taste with cayenne, salt and sugar.
Original recipe from www.aidells.com.