Black Bean And Pumpkin Soup Recipe

Name: Black Bean And Pumpkin Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.
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.
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.

544

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Black Bean And Pumpkin Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Bean And Pumpkin Soup

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