Ingredients
-
1 1/2
-
2
-
1
-
-
1 1/2
-
1
-
3
-
3
-
2
-
1/2
-
1
-
2
-
1
-
1/2
-
Directions
Pumpkin-Black Bean Soup,From the April 2006 issue of Cooking Light. They suggest using vegetable broth to make this a meatless meal. I like that it is made up of ingredients that I usually have on hand.,I wanted to try something new – and this was it! It is soooo good – not sure what I thought it would taste like – but my DH and I loved it! And soooo easy too! A definite keeper! Thanks!,I was glad to find a recipe that used pumpkin and black beans together, but the combination of ingredients never came together in a miraculous synergy of deliciousness — I could still taste the separate ingredients and they didn’t get along that well. Ah well, as Grampa Fluffernutter used to say, if we all liked the same thing, everyone would be after your grandma!
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Steps
|
1
Done
|
Place Tomatoes and Beans in a Food Processor, Process Until About Half of the Beans Are Smooth. Set Aside. |
|
2
Done
|
Heat Oil in a Dutch Oven Coated With Cooking Spray Over Medium-High Heat. Add Onion to Pan, Saut 5 Minutes or Until Lightly Browned. Add Cumin and Garlic; Saut 1 Minute. Add Bean Mixture, Broth, and Next 3 Ingredients (through Pumpkin); Bring to a Boil. |
|
3
Done
|
Ladle About 1 Cup of Soup Into Each of 6 Bowls; Sprinkle Each Serving With About 2 Tablespoons Queso Fresco and About 1 Tablespoon Green Onions. Garnish With Pumpkin Seed Kernels, If Desired. |
