Good but not great. I added a bit of sweetener to it. Not quite sure what else is missing...
Black Bean and Pumpkin Soup
Note: Try substituting 2 cups of puréed cooked kabocha squash for the pumpkin. For a spicier soup, use 2 chipotles.
Yield: Makes 5 servings
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Amount per serving
- Calories: 197
- Calories from fat: 17%
- Protein: 10g
- Fat: 3.7g
- Saturated fat: 0.6g
- Carbohydrate: 39g
- Fiber: 11g
- Sodium: 576mg
- Cholesterol: 0.0mg
- 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.
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