Black Bean Pumpkin Soup Recipe

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Black Bean Pumpkin Soup
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Ingredients:

Directions:

  1. In a food processor coarsely pureé beans and tomatoes.In a 6-quart heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown. Stir in bean pureé. Stir in broth, pumpkin, and Sherry until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon.
  2. Just before serving, add ham and vinegar and simmer soup, stirring, until heated through. Season soup with salt and pepper.
  3. Serve soup garnished with sour cream and toasted pumpkin seeds.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 175.38 Kcal (734 kJ)
Calories from fat 97.94 Kcal
% Daily Value*
Total Fat 10.88g 17%
Cholesterol 32.66mg 11%
Sodium 773.62mg 32%
Potassium 241.68mg 5%
Total Carbs 7.96g 3%
Sugars 2.23g 9%
Dietary Fiber 1.04g 4%
Protein 7.7g 15%
Vitamin C 5.8mg 10%
Vitamin A 0.1mg 4%
Iron 0.6mg 3%
Calcium 28.6mg 3%
Amount Per 100 g
Calories 80.25 Kcal (336 kJ)
Calories from fat 44.82 Kcal
% Daily Value*
Total Fat 4.98g 17%
Cholesterol 14.94mg 11%
Sodium 354mg 32%
Potassium 110.59mg 5%
Total Carbs 3.64g 3%
Sugars 1.02g 9%
Dietary Fiber 0.48g 4%
Protein 3.53g 15%
Vitamin C 2.6mg 10%
Vitamin A 0.1mg 4%
Iron 0.3mg 3%
Calcium 13.1mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.2
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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