Name: Black Bean-Pumpkin Soup
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: 2 cans (15 ounces each) black beans, rinsed and drained -; 1 can (14-1/2 ounces) diced tomatoes, drained -; 2 medium onions, finely chopped -; 1 teaspoon olive oil -; 3 garlic cloves, minced -; 1 teaspoon ground cumin -; 3 cups vegetable broth -; 1 can (15 ounces) pumpkin -; 2 tablespoons cider vinegar -; 1/2 teaspoon pepper -; 2 tablespoons bourbon, optional -; 1/2 cup reduced-fat sour cream -; 1/2 cup thinly sliced green onions -; 1/2 cup roasted salted pumpkin seeds -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Black Bean-Pumpkin Soup

1. 2 cans (15 ounces each) black beans, rinsed and drained -

2. 1 can (14-1/2 ounces) diced tomatoes, drained -

3. 2 medium onions, finely chopped -

4. 1 teaspoon olive oil -

5. 3 garlic cloves, minced -

6. 1 teaspoon ground cumin -

7. 3 cups vegetable broth -

8. 1 can (15 ounces) pumpkin -

9. 2 tablespoons cider vinegar -

10. 1/2 teaspoon pepper -

11. 2 tablespoons bourbon, optional -

12. 1/2 cup reduced-fat sour cream -

13. 1/2 cup thinly sliced green onions -

14. 1/2 cup roasted salted pumpkin seeds -

How to cook deliciously - Black Bean-Pumpkin Soup

1. Stage

Place beans and tomatoes in a food processor; cover and process until blended. Set aside.

2. Stage

In a Dutch oven, saute onions in oil until tender. Add garlic and cumin; saute 1 minute longer. Stir in the broth, pumpkin, vinegar, pepper and bean mixture. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.

3. Stage

Stir in bourbon if desired. Garnish each serving with sour cream, green onions and pumpkin seeds.