Black Bean and Pumpkin Soup

Name: Black Bean and Pumpkin Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Global
Ingredients: 850 grams cans each) reduced-sodium black beans; 454 grams can pumpkin; 411 grams can diced tomatoes (no salt added); 2 Tbsps ground New Mexico or California chilies; 1 or 2 canned chipotle chilies, drained; 1 sprig Fresh cilantro; 1 teaspoon cumin seed; 2 cloves garlic; 5 servings Lime wedges; 5 servings Reduced-fat sour cream; 473 milliliters reduced-sodium chicken broth; 237 milliliters coarsely chopped onion; 1 Tbsp salad oil

Black Bean and Pumpkin Soup might be just the main course you are searching for. This gluten free and vegetarian recipe serves 5. One serving contains 281 calories, 16g of protein, and 4g of fat. Autumn will be even more special with this recipe. If you have cilantro sprigs, chipotle chilies, onion, and a few other ingredients on hand, you can make it. To use up the lime wedges you could follow this main course with the Frozen Key Lime Pie as a dessert.

Instructions

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.

Ingredients you will need

Chili Pepper

Cumin

Equipment you will use

Frying Pan

Scrape into a blender and add tomatoes with their juice, onion, garlic, chipotles, and oil; whirl until smooth.

Ingredients you will need

Chipotle Chiles

Tomato

Garlic

Juice

Onion

Cooking Oil

Equipment you will use

Blender

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.

Ingredients you will need

Pumpkin