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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 233.4
  • Total Fat: 10.3 g
  • Cholesterol: 14.9 mg
  • Sodium: 1,663.1 mg
  • Total Carbs: 29.0 g
  • Dietary Fiber: 7.4 g
  • Protein: 9.0 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: SCHAUJODY

Introduction

This soup is quick and easy. It was adapted from another recipe, and the spices have been adjusted, as the original was much spicier. A very mild soup could be made by substitution pumpkin pie spices for the curry, cumin and cayenne.
The serving size is about 1 1/4 cups for 240 calories.
This soup is quick and easy. It was adapted from another recipe, and the spices have been adjusted, as the original was much spicier. A very mild soup could be made by substitution pumpkin pie spices for the curry, cumin and cayenne.
The serving size is about 1 1/4 cups for 240 calories.

Number of Servings: 6

Ingredients

    Olive Oil, 2 tbsp
    Onions, chopped fine, 1 medium (2-1/2" dia)
    Chicken Broth or Bouillon, 3 cup (8 fl oz) (2 cans and enough water to make 3 cups)
    Tomatoes, red, ripe, canned, with green chilies, 2 cup
    Black Beans, 1 can drained
    Pumpkin puree, 2 cans
    Half and Half, 1 cup (may use low fat half and half)
    Curry powder, 2 tsp
    Cumin powder, 1/2 tsp
    Cayenne powder, 1/8 tsp
    Salt, 1/2 tsp

Directions

Heat oil in a soup pot. Add onion and cook for 5 minutes. Add broth, tomatoes, beans and pumpkin. Stir to combine and bring to a boil. Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt. Simmer 5 minutes more and serve.

Number of Servings: 6

Recipe submitted by SparkPeople user SCHAUJODY.






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