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Pumpkin Black Bean Soup

December 3, 2010

You must make this today!  It comes together in a flash and the whole family loved it.

Pumpkin Black Bean Soup

1 T vegetable oil
1 1/2 cups chopped onion (about 1 small onion)
3 garlic cloves, chopped
1 can (15 oz) black beans, drained
1 can (15 oz) whole tomatoes, drained
1/2 tsp salt
Pepper to taste
1 can (15 oz) pumpkin
3 1/2 cups vegetable or chicken broth
1 tsp cumin (you could use curry instead)
2 T dry sherry (or lime juice)

**pinch of sugar
Sour cream for serving

In a stock pot, heat the oil over medium-high heat. Add the onions and garlic and sauté them until they are softened, about 5 minutes.

Chop the beans and tomatoes in a food processor or blender until they are pureed with some chunks remaining. Add them to the onions and garlic. Add the remaining ingredients, except the sour cream.

Mix the soup well, bring it to a gentle boil, and simmer it for 20 minutes. Serve it with a dollop of sour cream.

I sprinkled with some broken up (and very stale!) tortilla chips and topped mine with a little hot sauce and plain greek yogurt.  YUM!

**Edit** It’s Saturday morning and this soup is what the troops requested for lunch.  Definitely a hit with the family 🙂

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