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Nutrition Facts
Serving Size 1 (314g) Recipe makes 6 servings
Calories 216
Calories from Fat 33		(15%)
Amount Per Serving		%DV
	Total Fat 3.7g	5%
	Saturated Fat 0.7g	3%
	Monounsaturated Fat 2.0g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 612mg		25%
Potassium 752mg		21%
Total Carbohydrate 35.5g		11%
	Dietary Fiber 10.6g	42%
	Sugars 5.4g
Protein 12.3g		24%
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8 - 14 Nov 09

Smilyn

Pumpkin Black Bean Soup

Recipe #265858 | 30 min | 15 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: *Parsley*
Nov 15, 2007

This soup is thick and filling and very simple to make. I prefer this with chicken broth, but if you need to make it vegetarian, use vegetable broth.

SERVES 6 (change servings and units)

Ingredients

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

Directions

1
In a large soup pot, heat the olive oil.
2
Sauté the onion and garlic in the olive oil for about 4-5 minutes.
3
Add the cumin and curry powder and sauté for an additional 4-5 minutes.
4
Add the broth, thyme, pumpkin puree, salt, pepper and sugar. Bring to a boil.
5
Stir in the black beans and tomatoes.
6
Reduce heat. Cover and gently simmer for 15 minutes, stirring occasionally.
7
Remove from heat.
8
Stir in the 1/4 cup nonfat sour cream.
9
Serve.

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Featured Reviews for This Recipe

From: Mrs Bricker

On Oct 20, 2009

This is very good. I wasn't sure what the end result would be but I was not disappointed. I could definitely taste the curry (which I love). I don't think my kids or husband would like this but that is okay- more for me!

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From: TryingTraditional

On Sep 27, 2009

Fantastic recipe, will surely make again and again.

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From: Chef MB

On Dec 11, 2008

Very good and very easy, two of my favorite things! I used 2 cups of pumpkin (because that's what I had thawed and I didn't want to waste the other cup). In the future, I'd probably add just a touch more broth when I do that, as it ended up very thick. But it still tasted fantastic!

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From: Chef #1021213

On Nov 18, 2008

Wonderful and easy. Served with corn muffins - it was a perfect fall meal. Next time I will up the curry powder just a bit and maybe add a bit of cayenne just for a little bit of a bite.

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