Pumpkin Black Bean Soup

This soup is thick and filling and very simple to make. I prefer this with chicken broth, but if you need to make it vegetarian, use vegetable broth.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1  tablespoon olive oil
• 1  cup  chopped onion
• 1  garlic clove, minced
• 1  teaspoon cumin
• 1  teaspoon curry powder
• 2  cups chicken broth
• 1⁄2 teaspoon thyme
• 1  cup pumpkin puree, pack down the cup, NOT pumpkin pie filling
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄2 teaspoon sugar
• 2 (15 ounce) cans black beans, rinsed and drained
• 1 (15 ounce) can diced tomatoes, undrained
• 1⁄4 cup fat free sour cream

Directions

1. In a large soup pot, heat the olive oil.
2. Sauté the onion and garlic in the olive oil for about 4-5 minutes.
3. Add the cumin and curry powder and sauté for an additional 4-5 minutes.
4. Add the broth, thyme, pumpkin puree, salt, pepper and sugar. Bring to a boil.
5. Stir in the black beans and tomatoes.
6. Reduce heat. Cover and gently simmer for 15 minutes, stirring occasionally.
7. Remove from heat.
8. Stir in the 1/4 cup nonfat sour cream.
9. Serve.