Black Bean & Pumpkin Soup
This is such a healthy recipe, packed with protein from the beans and vitamins from the pumpkin. The dollop of light sour cream adds a satisfying touch that feels indulgent. —Jennifer Fisher, Austin, Texas
Prep: 30 min. Cook: 30 min.
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 water
1 can (15 ounces) solid-pack pumpkin
2 tablespoons cider vinegar
1 tablespoon Taste of Home - Great Flavors Vegetable Stock Concentrate
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
Place beans and tomatoes in a food processor; cover and process until blended. Set aside.
In a Dutch oven, saute onions in oil until tender. Add garlic and cumin; saute 1 minute longer. Stir in water, pumpkin, vinegar, vegetable stock concentrate, pepper and bean mixture. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. If desired, stir in bourbon. Garnish each serving with sour cream, green onions and pumpkin seeds. Yield: 8 servings (2 quarts).