Curried Pumpkin with Black Bean Soup


4 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 209.2
  • Total Fat: 5.4 g
  • Cholesterol: 2.4 mg
  • Sodium: 740.1 mg
  • Total Carbs: 30.8 g
  • Dietary Fiber: 6.6 g
  • Protein: 10.6 g

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



Number of Servings: 6

Ingredients

    2 tbs canola Oil
    2 cloves garlic, minced
    1 1/2 tsp curry powder
    1/2 tsp cumin
    1/2 tsp salt
    3 tbs flour
    3 cups milk
    2 cups vegetable broth
    2 cups pumpkin puree
    1 can (15 oz) black beans, drained and rinsed
    1/2 tsp cayenne pepper
    1/4 tsp dried thyme
    1/4 tsp nutmeg

Directions

Heat canola oil in a large saucepan (Dutch Oven). Add the onion and garlick, and saute over medium high heat until tender. Add curry powder, cumin and salt. Saute for an additional minute or so. Whisk in flour, and whisking constantly, cook for an additional minute. Slowly whisk in the milk. Allow to simmer for a minute before adding remaining ingredients.. Bring to a boil, lower heat and simmer 5 minutes.

Number of Servings: 6

Recipe submitted by SparkPeople user JOSEYCAT.

Member Ratings For This Recipe


  •  no profile photo


    Recipe says 2 cans of pumpkin, but doesn't specify the size. Smallest can in my area is 15 oz (just under two cups), but the nutrition was calculated with only two cups of pumpkin... what to do? Help! - 10/15/12


  • no profile photo

    Good
    The onion appears to be left off from the ingredients. I used 1/2 onion, chopped. You may want to decrese the cayenne, if you prefer your soup less spicy. The soup has lots of flavor. - 12/9/10


  • no profile photo

    Incredible!
    I make this soup all the time -- it's very tasty, easy to make and great for you. - 11/28/08