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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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âThis is such a healthy recipe, packed with protein from the beans and with vital vitamins from the pumpkin. The dollop of light sour cream adds a satisfying touch and eliminates the need for any kind of fattening topping.â âJennifer Fisher, Austin, Texas Ingredients:
2 cans (15 ounces each) black beans, rinsed and drained |
1 can (14-1/2 ounces) diced tomatoes, drained |
2 medium onions, finely chopped |
1 teaspoon olive oil |
3 garlic cloves, minced |
1 teaspoon ground cumin |
3 cups vegetable broth |
1 can (15 ounces) solid-pack pumpkin |
2 tablespoons cider vinegar |
1/2 teaspoon pepper |
2 tablespoons bourbon, optional |
1/2 cup reduced-fat sour cream |
1/2 cup thinly sliced green onions |
1/2 cup roasted salted pumpkin seeds |
Directions:
1. Place beans and tomatoes in a food processor; cover and process until blended. Set aside.
2. In a Dutch oven, saute onions in oil until tender. Add garlic and cumin; saute 1 minute longer. Stir in the broth, pumpkin, vinegar, pepper and bean mixture. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
3. Stir in bourbon if desired. Garnish each serving with sour cream, green onions and pumpkin seeds. Yield: 8 servings (2 quarts).
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