Black Bean and Pumpkin Soup Recipe

Black Bean and Pumpkin Soup Recipe

  • 2 tablespoons Safeway SELECT Verdi Olive Oil
  • 1 onion, chopped
  • 2 tablespoons chili powder
  • 2 cloves garlic
  • 1 teaspoon cumin seed
  • 2 (15 ounce) cans black beans
  • 1 (16 ounce) can pumpkin
  • 1 (14.5 ounce) can diced tomatoes
  • 2 cups chicken broth
  • 2 canned chipotle chilies, minced
  • Fresh cilantro sprigs (optional)
  • Lime wedges
  • Lucerne Reduced-Fat Sour Cream
  1. In a 5- to 6-quart pan, combine oil, onion, chili powder, garlic, and cumin. Stir often over medium heat until onion is limp, about 10 minutes.
  2. To pan, add beans, pumpkin, tomatoes and their liquid, broth, and chipotles. Bring to a simmer over medium-high heat and cook, stirring often, until hot throughout, about 10 minutes.
  3. Transfer about 2 cups of the mixture to a blender and whirl until smooth. Return puree to pan and mix well. Divide among soup bowls. Garnish with cilantro sprigs, if desired, and offer lime wedges and sour cream to add to taste.
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