Black Bean and Pumpkin Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1. Heat a soup pot over medium heat. Add oil.
2. When oil is hot, add onion. Saute onions 5 minutes.
3. Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil.
4. Reduce heat to medium low and stir in milk, curry, cumin, cayenne and salt, to taste.
5. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.
Makes 4-5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user KIERAE.
2 tablespoons extra-virgin olive oil1 medium onion, finely chopped3 cups vegetable stock1 (14 1/2 ounce) can diced tomatoes with juice1 1/2 (15 ounce) cans black beans, drained1 1/2 (15 ounce) cans pumpkin puree 1 cup non fat milk1 tablespoon curry powder1 1/2 teaspoons ground cumin1/2 teaspoon cayenne pepper coarse salt to taste
1. Heat a soup pot over medium heat. Add oil.
2. When oil is hot, add onion. Saute onions 5 minutes.
3. Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil.
4. Reduce heat to medium low and stir in milk, curry, cumin, cayenne and salt, to taste.
5. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.
Makes 4-5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user KIERAE.
Nutritional Info Amount Per Serving
- Calories: 293.0
- Total Fat: 6.8 g
- Cholesterol: 1.0 mg
- Sodium: 389.3 mg
- Total Carbs: 47.8 g
- Dietary Fiber: 16.2 g
- Protein: 13.7 g
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