Pumpkin Black Bean Soup

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. 1

   In a large soup pot, heat the olive oil.

2. 2

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

3. 3

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

4. 4

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

5. 5

   Stir in the black beans and tomatoes.

6. 6

   Reduce heat. Cover and gently simmer for 15 minutes, stirring occasionally.

7. 7

   Remove from heat.

8. 8

   Stir in the 1/4 cup nonfat sour cream.

9. 9

   Serve.