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    You are in: Home / Recipes / Black Bean and Pumpkin Soup Recipe
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    Black Bean and Pumpkin Soup

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    janem123's Note:

    From ourhealthcoop.com, credited to member Caesar Fiorini.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat ancho pepper in dry skillet over medium heat until softened; remove chili and discard veins and seeds.
    2. 2
      Add cumin seeds to skillet; cook until toasted, about 30 seconds (watch carefully and do not burn).
    3. 3
      Process ancho chili, cumin seeds, black beans, onions, garlic, broth, and water at high speed in blender until smooth.
    4. 4
      Transfer bean mixture to saucepan; stir in pumpkin and heat to boiling. Reduce heat and simmer, covered, 5 minutes; season to taste with salt and pepper.
    5. 5
      Serve in bowls; sprinkle with cilantro. This soup can also be served chilled.
    6. 6
      You can make this soup 2-3 days in advance; it can be frozen up to 2 months.

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    Ratings & Reviews:

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    Nutritional Facts for Black Bean and Pumpkin Soup

    Serving Size: 1 (214 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 134.6
     
    Calories from Fat 11
    62%
    Total Fat 1.2 g
    1%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.8 mg
    0%
    Sodium 548.7 mg
    22%
    Total Carbohydrate 25.8 g
    8%
    Dietary Fiber 6.5 g
    26%
    Sugars 3.1 g
    12%
    Protein 6.7 g
    13%

    The following items or measurements are not included:

    vegetable broth

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