Okay, its that time of the year when the air is brisk and breezy. Most days you just wanna sit inside, on the couch in your snuggie with some good comfort food. Well, at least that's what I like to do. What's a better comfort food than some good homemade soup? One of my favorite recipes that I have been using for the past 5 years is Black Bean and Pumpkin soup. It was such an unusual combination, I just had to try it. I am so glad I did, what a treat for my palate! So if you are ready for something delicious print out this recipe and keep it with your favorites.
Black Bean and Pumpkin Soup
3 (15 to 19 oz) cans black beans, rinsed and drained
1 (14 1/2 oz) can chopped tomatoes, drained
1 tablespoon butter
2 medium onions, chopped
3 cloves garlic, minced
1/8 teaspoon salt
1 teaspoon freshly ground black pepper
4 teaspoons cumin
4 1/2 cups fat-free chicken broth
1 (16 oz) can pumpkin Reduced -fat sour cream for garnish
In a blender, puree beans and tomatoes in several batches. In a large pan, heat butter on medium. Add onion, garlic, salt, pepper and cumin; cook 6 minutes or until onion is softened and light brown. Stir in bean - and - tomato puree. Add broth and pumpkin; mix well. Simmer 30 minutes. Garnish with sour cream.