Easy, creamy pumpkin black bean soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 cups chicken or vegetable broth2 cans pumpkin puree (about 14-16 oz)1 can black beans (about 15 oz), drained1 can diced tomatoes in juice (about 15 oz)1 cup half and half1 medium onion2 Tbs olive oil1 Tbs curry powder1 1/2 teaspoons ground cumin1/2 teaspoon cayenne peppersalt to taste
saute onions with olive oil until translucent and soft.
Mix pumpkin puree, onions & oil, beans, tomatoes and chicken broth together in large soup pot. Bring to a boil. Reduce heat to medium and add half and half, curry, cayenne pepper, cumin and salt. Simmer about 10 minutes (or longer if you would like) . Makes 6 large servings
Can be made vegetarian using vegetable broth instead of chicken broth.
Number of Servings: 6
Recipe submitted by SparkPeople user LIBBYSZ.
Mix pumpkin puree, onions & oil, beans, tomatoes and chicken broth together in large soup pot. Bring to a boil. Reduce heat to medium and add half and half, curry, cayenne pepper, cumin and salt. Simmer about 10 minutes (or longer if you would like) . Makes 6 large servings
Can be made vegetarian using vegetable broth instead of chicken broth.
Number of Servings: 6
Recipe submitted by SparkPeople user LIBBYSZ.
Nutritional Info Amount Per Serving
- Calories: 282.9
- Total Fat: 11.3 g
- Cholesterol: 16.2 mg
- Sodium: 913.8 mg
- Total Carbs: 34.2 g
- Dietary Fiber: 10.8 g
- Protein: 14.5 g
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