• 2 (15 ounce) cans black beans, rinsed and drained
• 1 cup pumpkin puree, pack down the cup, NOT pumpkin pie filling
• 1 (15 ounce) can diced tomatoes, undrained
• 1 cup chopped onions
• 1 garlic clove, minced
• 2 cups chicken broth
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon curry powder
• 1/2 teaspoon thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon sugar
• 1/4 cup fat free sour cream

In a large soup pot, heat the olive oil.

Sauté the onion and garlic in the olive oil for about 4-5 minutes.

Add the cumin and curry powder, and sauté for an additional 4-5 minutes.

Add the broth, thyme, pumpkin puree, salt, pepper and sugar. Bring to a boil.

Stir in the black beans and tomatoes.Reduce heat. Cover and gently simmer for 15 minutes, stirring occasionally.

Remove from heat and leave for a few minutes.Stir in the 1/4 cup nonfat sour cream and serve

by Pak101.com (few years ago!) / 909 views