Pumpkin-Black Bean Soup Recipe #162159
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.
by ms_bold
30 min | 10 min prep
SERVES 6
- 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)
- Place tomatoes and beans in a food processor, process until about half of the beans are smooth. Set aside.
- 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.
- 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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5 stars