Is it too early in the season to eat pumpkin? Nah. The stores are already filled with Halloween garb.
This vegetarian soup is high in fiber and antioxidants. The pumpkin adds a creaminess that leads you to believe that you are eating something much more highly caloric than you really are. I love mind games.
Curried Pumpkin & Black Bean Soup
Serves ~ 8
2 tsp olive oil
1 medium white onion, finely chopped
32 oz canned pumpkin puree
1 can low sodium diced tomatoes
3 cups low sodium vegetable broth
2 cans black beans, drained and rinsed
1/2 tsp salt
1 1/2 Tbsp yellow curry powder
1 tsp ground cumin
1 cup milk (optional for extra creaminess)
Heat olive oil in a large soup pot over medium high heat. Add onions and saute until tender, ~ 8 minutes. Add remaining ingredients and heat to a boil, stirring frequently. Reduce heat to low and allow to simmer for ~ 15 minutes.
Serve garnished with chopped chives.
Nutrition Info per ~1 1/2 cups: 146 calories, 2.4 g fat, 9 g protein, 19 g carbohydrates, 7.5 g fiber