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Pumpkin Black Bean Soup

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“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:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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.

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