Pumpkin Black Bean Soup

  • Currently 4/5
From Recipezaar

The pumpkin is not too pronounced in this black bean soup that can be kicked up a notch with extra spices.
1 tbsp olive oil
1 cup chopped onions
1 clove garlic, minced
1 tsp cumin
1 tsp curry powder
2 cups chicken broth
1/2 tsp thyme
1 can (~15oz) pumpkin puree
1/2 tsp salt
1/4 tsp pepper
1/2 tsp sugar
2 15oz cans black beans, rinsed and drained
1 15oz can diced tomatoes, undrained
1/4 cup fat free sour cream
1. In a large soup pot, heat olive oil.
2. Saute the onion and garlic in the olive oil for about 4-5 minutes.
3. Add cumin and curry powder and saute for an additional 4-5 minutes.
4. Add broth, thyme, pumpkin puree, salt, pepper and sugar. Bring to a boil
5. Stir in the black beans and tomatoes.
6. Reduce heat. Cover and gently simmer for 15 minutes, stirring occasionally.
7. Remove from heat and let cool slightly.
8. Stir in or dollop on 1/4 cup nonfat sour cream and serve.
Replacing the chicken broth with vegetable stock will make this recipe vegetarian, and going the extra step of forgoing the sour cream, vegan. On the other hand, the soup is also nice prepared with shredded chicken.

The soup thickens considerably if refrigerated overnight and reheated for serving, which is nice for those of us who don't like a thin soup.

The seasoning in the recipe is relatively mild when prepared as shown here. If you prefer more strongly seasoned soup, I would suggest adding extra curry to taste.
Dish   Soup

Holly Seiferth

Member since Dec 2007

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