Pumpkin and Black Bean Soup

I did not like this recipe, but I'm going to keep it posted for others to try.

1 tbsp canola oil
1 tbsp butter
1 medium onion, finely chopped
14.5 oz can chicken or vegetable broth
14.5 oz can diced tomatoes undrained [I omitted]
15 oz can black beans, drained and rinsed
15 oz can pumpkin puree
1/2 cup heavy cream
1-1/2 tsp curry powder
1 tsp ground cumin
3 pinches cayenne pepper
coarse salt to taste

Heat a deep pot over medium heat. Add oil and butter. When butter melts, add onion and saute, 5 minutes, until tender. Add broth, tomatoes, black beans, and pumpkin. Bring to a boil, reduce heat to low and stir in cream, curry powder, cumin, cayenne, and a few pinches salt. Simmer 5 minutes and adjust seasonings. Serve with guacamole and tortilla chips.