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Black Bean and Pumpkin Soup





Yields
Makes 5 servings

Note: Try substituting 2 cups of puréed cooked kabocha squash for the pumpkin. For a spicier soup, use 2 chipotles.

 2 tablespoons ground New Mexico or California chilies
 1 teaspoon cumin seed
 1 can (14 1/2 oz.) diced tomatoes (no salt added)
 1 cup coarsely chopped onion
 2 cloves garlic
 1 or 2 canned chipotle chilies, drained
 1 tablespoon salad oil
 2 cans (15 oz. each) reduced-sodium black beans
 2 cups reduced-sodium chicken broth
 1 can (16 oz.) pumpkin
  Fresh cilantro sprigs
  Lime wedges
  Reduced-fat sour cream
Step 1
1

In a 5- to 6-quart pan over medium-high heat, stir New Mexico chilies and cumin just until they start to smoke, 1 to 2 minutes. Scrape into a blender and add tomatoes with their juice, onion, garlic, chipotles, and oil; whirl until smooth.

Step 2
2

Pour chili mixture into pan. Bring to a simmer over medium-high heat, partially cover, and stir occasionally until slightly thickened, about 5 minutes. Stir in beans with their liquid, broth, and pumpkin. Bring to a simmer over high heat, then reduce heat and simmer, covered, for 10 minutes to blend flavors.

Step 3
3

Whirl about 2 cups of the soup in blender until smooth, then return to pan. Garnish soup with cilantro sprigs and offer lime wedges and sour cream to season to taste.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 197Calories from Fat 17
% Daily Value *
Total Fat 3.7g6%

Saturated Fat 0.6g3%
Cholesterol 0.0mg0%
Sodium 576mg24%
Total Carbohydrate 39g13%

Dietary Fiber 11g44%
Protein 10g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.