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