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Nutrition Facts
Serving Size 1 (452g) Recipe makes 6 servings The following items or measurements are not included below: 2 tablespoons sherry wine vinegar queso fresco
Calories 233
Calories from Fat 20		(8%)
Amount Per Serving		%DV
	Total Fat 2.3g	3%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 1.0g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 464mg		19%
Potassium 939mg		26%
Total Carbohydrate 37.8g		12%
	Dietary Fiber 10.7g	42%
	Sugars 5.0g
Protein 13.4g		26%
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Party -- Autumn/Halloween Celebration

ms_bold

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Pumpkin-Black Bean Soup

Recipe #162159 | 30 min | 10 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: ms_bold
Mar 29, 2006

From the April 2006 issue of Cooking Light. They suggest using vegetable broth to make this a meatless meal. I like that it is made up of ingredients that I usually have on hand.

SERVES 6 (change servings and units)

Ingredients

1 1/2 cups canned tomatoes, petite diced, drained
2 (15 ounce) cans black beans, drained and rinsed
1 teaspoon olive oil
cooking spray
1 1/2 cups onions, finely chopped
1 teaspoon ground cumin
3 garlic cloves, minced
3 cups chicken broth
2 tablespoons sherry wine vinegar
1/2 teaspoon fresh ground black pepper
1 (15 ounce) can pumpkin
2 tablespoons dry sherry
1 cup queso fresco, crumbled
1/2 cup green onion, sliced
pumpkin seeds (optional)

Directions

1
Place tomatoes and beans in a food processor, process until about half of the beans are smooth. Set aside.
2
Heat oil in a Dutch oven coated with cooking spray over medium-high heat. Add onion to pan, sauté 5 minutes or until lightly browned. Add cumin and garlic; sauté 1 minute. Add bean mixture, broth, and next 3 ingredients (through pumpkin); bring to a boil.
3
Ladle about 1 cup of soup into each of 6 bowls; sprinkle each serving with about 2 tablespoons queso fresco and about 1 tablespoon green onions. Garnish with pumpkin seed kernels, if desired.

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Featured Reviews for This Recipe

From: DORINDA O

On Dec 20, 2006

I wanted to try something new - and this was it! It is soooo good - not sure what I thought it would taste like - but my DH and I loved it! And soooo easy too! A definite keeper! Thanks!

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From: fluffernutter

On Nov 8, 2006

I was glad to find a recipe that used pumpkin and black beans together, but the combination of ingredients never came together in a miraculous synergy of deliciousness — I could still taste the separate ingredients and they didn't get along that well. Ah well, as Grampa Fluffernutter used to say, if we all liked the same thing, everyone would be after your grandma!

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From: Cookgirl

On Oct 28, 2006

Mmmmmm,and mmmmm again! Delicious and comforting on a cold autumn evening. Easy to prepare by using my immersion blender. Used canned tomatoes with mild chilies. This will be added to my autumn/winter soup repertoire. Forgot to garnish with the pumpkin seeds! Ms._bold, thank you for posting this soup recipe! cg

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From: *Parsley*

On Apr 5, 2006

Wonderful soup! I agree, it is made with things most people already have on hand, which makes it more wonderful. I made it just as written except I used my hand-held immersion blender to partially puree it at the end of cooking. I loved the queso fresco garnish! I'll make this again. Thanx for posting the recipe.

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