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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 195.7
  • Total Fat: 5.0 g
  • Cholesterol: 1.7 mg
  • Sodium: 721.9 mg
  • Total Carbs: 29.1 g
  • Dietary Fiber: 7.4 g
  • Protein: 10.8 g

View full nutritional breakdown of Pumpkin and Black Bean Soup calories by ingredient
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Pumpkin and Black Bean Soup

Submitted by: FLYING_V

Introduction

Courtesy of Rachel Ray Courtesy of Rachel Ray
Number of Servings: 6

Ingredients

    2 tablespoon extra-virgin olive oil
    1 medium onion, finely chopped
    3 cups canned or packaged vegetable stock
    1 can (14 1/2 ounces) diced tomatoes in juice
    1 can (15 ounces) black beans, drained
    2 cans (15 ounces) pumpkin puree (found often on the baking aisle)
    1 cup FF evaporated milk (original recipe called for heavy cream but FF evaporated milk works)
    1 tablespoon curry powder, 1 palm full
    1 1/2 teaspoons ground cumin, 1/2 palm full
    1/2 teaspoon cayenne pepper, eyeball it in the palm of your hand
    Coarse salt
    20 blades fresh chives, chopped or snipped, for garnish

Directions

1. Heat a soup pot over medium heat.
2. Add oil.
3. When oil is hot, add onion.
4. Saute onions 5 minutes.
5. Add broth, tomatoes, black beans and pumpkin puree.
6. Stir to combine ingredients and bring soup to a boil.
7. Reduce heat to medium low and stir in evaoprated milk, curry, cumin, cayenne and salt, to taste.
8. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.


Number of Servings: 6

Recipe submitted by SparkPeople user FLYING_V.





TAGS:  Fish |

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