*Edited- original link to recipe wasn't working. This was originally from food network, it's not a recipe of my own.
1 small onion
2 cans pumpkin puree (not pumpkin pie filling)
1 can black beans drained and rinsed
1 can diced tomatoes with juice
1carton veggie or chicken broth (I used chicken)
1 cup heavy cream (I used milk)
1 T curry powder (I used 2 T)
1 t cumin
Salt and pepper to taste
Dice the onion and saute in olive oil until softened. Add all of the other ingredients and stir. Bring to a boil, reduce to a simmer. Let this soup simmer on low for at least 30 minutes. I find soups have the best flavor when you turn the heat off, and put the lid on about 20 minutes before serving. When the soup is too hot, you simply can't taste the ingredients.
This weekend, we packed up the family and headed to upstate New York for my cousin's wedding. The reception took place in a barn and was absolutely beautiful. Everything was very rustic and elegant. Connor was a trooper, and was so well behaved at the ceremony. He even hung out with his parents for a drink at a bar during the afternoon!
This weekend was a lot of fun with my family. We spent a lot of time together with my parents, brother and sister in law. Connor loves them all, and has so much time with them.
Beautiful floral arrangements
Such a beautiful place!