1 tsp. cumin
1/2 cup chopped onions
1 Tbsp. crushed garlic
1 Tbsp. chili powder (optional)
1 can (14.5 oz.) diced tomatoes with crushed chili peppers (rinsed and drained)
1 can (15 oz.) black beans (rinsed and drained)
2 cups gluten free chicken broth
2 16-oz. cans pumpkin
Sour cream or plain yogurt
Heat the butter in a large pot over medium heat. Stir in the cumin, onions, garlic, and chili powder (if using) and cook 2-3 minutes. Add the tomatoes, and bring to a simmer. Partially cover the pot, and stir occasionally until slightly thickened (about 5 minutes). Stir in the black beans, chicken broth, and pumpkin. Simmer over medium high heat, for a few minutes. Then reduce the heat to low, and simmer, covered, for about 10 minutes or until thoroughly heated.
Use an immersion blender to blend the soup until smooth. Or, transfer the soup to a blender, and blend in batches. Ladle into bowls, and garnish with the cilantro, sour cream or yogurt, and a squeeze of lime juice.
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