Ingredients

• 2 tablespoons extra virgin olive oil (1 turn of the pan)
• 1 medium onion, finely chopped
• 3 cups canned vegetable stock, found on soup aisle (I use Vegan Chicken Broth here)
• 1 (14 1/2 ounce) can diced tomatoes with juice (I use an 8 ounce can tomato sauce here)
• 1 (15 ounce) can black beans, drained and rinsed
• 2 (15 ounce) cans pumpkin puree (found often on the baking aisle)
• 1 cup corn (frozen or canned, drain and rinse if canned)
• 1 cup heavy cream (I use Unsweetened Silk)
• 1 tablespoon curry powder
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon cayenne pepper (eyeball it in the palm of your hand)
• coarse salt
• 20 sprigs fresh chives, for garnish (chopped or snipped)