Rating: 4.5 stars
8 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

This Caribbean-inspired soup combines pumpkin, black beans, tomatoes, and sherry. It's topped with a tangy shower of queso fresco. Use vegetable broth to make this a meatless meal.

Joanna Pruess
Recipe by Cooking Light April 2006

Gallery

Credit: Jan Smith

Recipe Summary test

Yield:
6 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place tomatoes and beans in a food processor; process until about half the beans are smooth. Set aside.

    Advertisement
  • Heat oil in a Dutch oven coated with cooking spray over medium-high heat. Add onion to pan; sauté 5 minutes or until lightly browned. Add cumin and garlic; sauté 1 minute. Add bean mixture, broth, and next 3 ingredients (through pumpkin); bring to a boil. Cover, reduce heat, and simmer for 20 minutes. Stir in sherry. Ladle about 1 cup soup into each of 6 bowls; sprinkle each serving with about 2 tablespoons queso fresco and about 1 tablespoon green onions. Garnish with pumpkinseed kernels, if desired.

Nutrition Facts

175 calories; calories from fat 16%; fat 3.1g; saturated fat 1.2g; mono fat 1.1g; poly fat 0.2g; protein 10g; carbohydrates 29.2g; fiber 9.3g; cholesterol 6mg; iron 3mg; sodium 785mg; calcium 139mg.
Advertisement