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American, Mexican, Southwestern
Chipotle-Teased Black Bean Pumpkin Soup

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

The smoky heat of the chipotles adds a spark to the hearty goodness of black beans. Pumpkin or any winter squash is a wonderful complement to black beans. I make spicy black bean soup and butternut squash soup and purée each separately. To serve, I pour them simultaneously into each bowl. This one soup captures these twin flavors quickly and easily.

Yield: 2 large or 4 small servings
Cooking time: 20 Minutes

Ingredients

  • 1 15-ounce can black beans, undrained
  • 1 14½-ounce can chicken broth, preferably low sodium
  • 1 cup onion, chopped (1 large onion)
  • 1 dried chipotle chile, reconstituted and minced
  • 1 15-ounce can pumpkin
  • 1 to 2 teaspoons ground cumin
  • Salt (optional)
  • Optional garnishes: 2 tablespoons sour cream, 1 lime cut into wedges

Directions

In a heavy, 3-quart saucepan, combine the beans, broth, onion, chile, and pumpkin; bring to a simmer and cook for about 10 minutes, or until the onion softens.

Transfer the mixture to a blender or food processor and whirl until A thick and smooth. Return to the pan and add 1 teaspoon of the cumin; taste to determine if you desire the remaining cumin or salt.

Serve in bowls. If desired, garnish with a squeeze of lime, a dollop of sour cream, and a sprig of cilantro.

 


© 2006 Jane Butel

Note from Cookstr's Editors

Nutritional information is based on 4 servings, but does not include optional salt or garnishes.

 

Nutritional Information

Nutrients per serving (% daily value)

200kcal (10%)
78mg (8%)
8mg (13%)
819mcg RAE (27%)
751mg
105mg
12g
5g
0mg (0%)
0g (2%)
1g (2%)
13g
38g
260mg (11%)
4mg (24%)
 

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