Monday, November 7, 2011

Spicy Pumpkin and Black Bean Soup

Spicy Pumpkin and Black Bean Soup

This is a nice combination of creamy, spicy, and sweet flavors.  My soup was pretty spicy, so reduce or eliminate the cayenne if you don't like so much heat.  This same recipe would be great with carrots or butternut squash instead of the pumpkin.  This would also be great, and a little more traditional by eliminating the curry and cumin, and adding cinnamon and nutmeg, and maybe increasing the thyme.

-1 Tbsp olive oil
-1 onion, diced
-3 cloves garlic, minced
-3 c chicken or veggie stock
-1 (15 oz) can diced tomatoes
-1 (15 oz) can black beans, rinsed
-1 (29 oz) can pumpkin (NOT pumpkin pie filling)
-3 Tbsp brown sugar
-1 Tbsp curry powder
-1 tsp cumin
-1/2 tsp thyme
-1/4 tsp cayenne
-1.5 tsp salt
-1/2 tsp pepper
-1 c fat-free half and half

In large pot, over medium heat, saute the onion in olive oil until soft (about 5 minutes).  Add garlic, cook 1 additional minute.  Add remaining ingredients except half and half.  Reduce heat and simmer (at least) 20 minutes.  Remove from heat, stir in half and half and serve.

1 comment:

Mary said...

YUM! Sounds good, and easy too.