PUMPKIN BLACK BEAN SOUP

Pumpkin Black Bean Soup image

This soup is thick and filling and very simple to make. I prefer this with chicken broth, but if you need to make it vegetarian, use vegetable broth.

Provided by Parsley

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 cup chopped onion
1 garlic clove, minced
1 teaspoon cumin
1 teaspoon curry powder
2 cups chicken broth
1/2 teaspoon thyme
1 cup pumpkin puree, pack down the cup, NOT pumpkin pie filling
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sugar
2 (15 ounce) cans black beans, rinsed and drained
1 (15 ounce) can diced tomatoes, undrained
1/4 cup fat free sour cream

Steps:

In a large soup pot, heat the olive oil.
Sauté the onion and garlic in the olive oil for about 4-5 minutes.
Add the cumin and curry powder and sauté for an additional 4-5 minutes.
Add the broth, thyme, pumpkin puree, salt, pepper and sugar. Bring to a boil.
Stir in the black beans and tomatoes.
Reduce heat. Cover and gently simmer for 15 minutes, stirring occasionally.
Remove from heat.
Stir in the 1/4 cup nonfat sour cream.
Serve.

*** Explore more Pumpkin Black Bean Soup Recipes »

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