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Pumpkin Black Bean Soup (Gluten-Free)

CC--rusvaplauke

1 Tbsp. butter
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
Fresh cilantro
Sour cream or plain yogurt
Fresh lime

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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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I think you are fine. You are wiping off anything that was left out before using.

Wonderful news! Congratulations!! ??

I'll look for the crust in the recipe section. So it set well good then hopefully I can pull it off however I'll humbly admit I'm no chef like you . So let's hope for my best ?

Thank you for your reply! I live with my parents , who eat gluten every single day , and i vigorously wash my hands, don't touch ANYWHERE but my food when im cooking. I clean again shared kitchen equipments such as glass cutting board , stainless stell pans,pots and things like that (no wood ,p...

Ok great. Should I be Warned of any side effects. I hope not.