Pumpkin and Black Bean Soup recipe

Ingredients

  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1 cup pumpkin puree, pack down the cup, NOT pumpkin pie filling
  • 1 (15 ounce) can diced tomatoes, undrained
  • 1 cup chopped onions
  • 1 garlic clove, minced
  • 2 cups chicken broth
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon curry powder
  • 1/2 teaspoon thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon sugar
  • 1/4 cup fat free sour cream

Cooking Instructions

In a large soup pot, heat the olive oil.

Sauté the onion and garlic in the olive oil for about 4-5 minutes.

Add the cumin and curry powder, and sauté for an additional 4-5 minutes.

Add the broth, thyme, pumpkin puree, salt, pepper and sugar. Bring to a boil.

Stir in the black beans and tomatoes.Reduce heat. Cover and gently simmer for 15 minutes, stirring occasionally.

Remove from heat and leave for a few minutes.Stir in the 1/4 cup nonfat sour cream and serve
  

25 Feb 2011     785 views     NON-Vegetarian       Soups > Vegetable

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