Pumpkin Black Bean Soup

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 78.8

Total Fat: 0.3 g
Cholesterol: 0.0 mg
Sodium: 342.9 mg
Total Carbs: 14.1 g
Dietary Fiber: 4.1 g
Protein: 4.0 g

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

Introduction

I tweeked this to lower calories and fat. My neice made this for me from Rachel Rays comfort foods cook book, and it was not bad cal or fat wise but I tweeked it anyway, so I could eat even more of it. It is really good and full of healthy goodies. Nice with toast or fresh bread on a cold night, or when you need comforting. I tweeked this to lower calories and fat. My neice made this for me from Rachel Rays comfort foods cook book, and it was not bad cal or fat wise but I tweeked it anyway, so I could eat even more of it. It is really good and full of healthy goodies. Nice with toast or fresh bread on a cold night, or when you need comforting.

Minutes to Prepare: 15

Minutes to Cook: 15

Number of Servings: 12

Ingredients

Ingredients:

5 good sprays Olive Oil cooking spray,

1 med onion finely chopped

3 C Vegetable Broth

1-14.5 oz cab Diced Tomatoes, with juice

1 15 oz cab Beans, black, drained

2 15 oz cans Pumpkin,

1 C Fat Free Half and Half,

1-2 TB Curry Powder, (to taste)

1 1 /.2 tsp Cumin, ground,

1/2 tsp Cayenne pepper or amount to taste

Kosher salt to taste

20 Fresh Chives, finely chopped for garnish

Directions

Heat a soup pot over medium heat, spray bottom of pan with olive oil spray, sautee onions, about 5 minutes, Add broth, tomatoes, black beans and pumpkin puree. Stir to combine and bring to a boil, reduce heat to medium low and stir in cream, curry powder, cumin and cayenne to taste and salt to taste I used about 1/4 tsp. Simmer 5 minutes, taste and adjust to taste. Serve garnished with chopped chives.

Number of Servings: 12

Recipe submitted by SparkPeople user BRE_WA1.