Ingredients
-
1
-
1
-
1
-
1
-
1
-
2
-
1/2
-
1
-
1/2
-
1/4
-
-
-
-
-
Directions
Pumpkin Black Bean Soup,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.,Really good soup. Its a nice change from the usual creamed pumpkin soup. used fresh roasted pie pumpkin and doubled the recipe. The only change I would make next time is to leave out the sugar.,I admit I made changes to the recipe, but it was great regardless. used enchilada sauce instead of diced tomatoes due to a shortage in our pantry. Furthermore, we added the entire can of pumpkin (cuz what would I have done with the rest and I hate to waste.) We then found it not sweet enough (not that it needs to be sweet but just not one note taste either) so we added about 1 Tbsp of sugar. We used bouillon instead of chicken broth. And we used pinto beans instead of black. Come to think of it, not much of the recipe is the same, but it was GOOD. Thanks for sharing. Great for hillbilly Bob with not much stuff in the pantry.
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Steps
|
1
Done
|
In a Large Soup Pot, Heat the Olive Oil. |
|
2
Done
|
Saut the Onion and Garlic in the Olive Oil For About 4-5 Minutes. |
|
3
Done
|
Add the Cumin and Curry Powder and Saut For an Additional 4-5 Minutes. |
|
4
Done
|
Add the Broth, Thyme, Pumpkin Puree, Salt, Pepper and Sugar. Bring to a Boil. |
|
5
Done
|
Stir in the Black Beans and Tomatoes. |
|
6
Done
|
Reduce Heat. Cover and Gently Simmer For 15 Minutes, Stirring Occasionally. |
|
7
Done
|
Remove from Heat. |
|
8
Done
|
Stir in the 1/4 Cup Nonfat Sour Cream. |
|
9
Done
|
Serve. |
