Pumpkin & Black Bean Soup

Nothing is more comforting than the smell of a pumpkin pie baking in the oven. Pumpkin is a fruit that is low in calories, low in fat and high in fiber. Many people only use pumpkin for the traditional pumpkin pie, but pumpkin can be added to so many different recipes, savory or sweet. Keep some canned pumpkin in your pantry as it can be used in all kinds of dishes from soups to pumpkin bread and of course, desserts as well. They are also chock-full of nutrients, such as carotenoids, which are known to fight free-radicals, lutein which can aid in eye health, and common nutrients such as zinc, iron and fiber. Pumpkin seeds, also known as pepitas, are high in protein and can be roasted and served as a snack. Try this savory version of pumpkin in a comforting pumpkin and black bean soup. The pumpkin adds a rich and thick texture to the soup, without the guilt. Enjoy the holidays with these great recipes which can save you some room for a special indulgence!

Yukon Gold & Sweet Potato Mash
Thanksgiving Salad with Green Beans, Almonds & Dried Cherries
Roasted Sweet Potato Fries with Balsamic & Honey Reduction
Pasta with Basil-Walnut Pesto

Pumpkin and Black Bean Soup
Serves 4 to 6
Ingredients
• 2 tablespoon extra-virgin olive oil
• 1 medium onion, finely chopped
• 3 cups vegetable stock
• 1 can (14 1/2 ounces) diced tomatoes in juice
• 1 can (15 ounces) black beans, drained
• 2 cans (15 ounces) pumpkin puree
• 1 cup fat free milk
• 1.5 tablespoon curry powder
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon chili powder
• Coarse salt
• Cilantro for garnish

Directions
Heat a soup pot over medium heat. Add oil. When oil is hot, add onion. Saute onions 5 minutes. Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil. Reduce heat to medium low and stir in milk, curry, cumin, chili powder and salt, to taste. Simmer 5 minutes, adjust seasonings and serve garnished with cilantro.

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