8 Servings
Prep: 30 min.
Cook: 30 min.
2 cans (15 ounces each) black beans, rinsed and drained
1 can (14-1/2 ounces) Hunt’s® Original Diced Tomatoes, drained
2 medium onions, finely chopped
1 teaspoon olive oil
3 garlic cloves, minced
1 teaspoon ground cumin
3 cups vegetable broth
1 can (15 ounces) solid-pack pumpkin
2 tablespoons cider vinegar
1/2 teaspoon pepper
2 tablespoons bourbon, optional
1/2 cup 0% Fage Greek Yogurt or reduced fat sour cream
1/2 cup thinly sliced green onions
1/2 cup roasted salted pumpkin seeds
Place beans and tomatoes in a food processor; cover and process until blended. Set aside.
In a Dutch oven, saute onions in oil until tender. Add garlic and cumin; saute 1 minute longer. Stir in the broth, pumpkin, vinegar, pepper and bean mixture. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Stir in bourbon if desired. Garnish each serving with sour cream, green onions and pumpkin seeds. Yield: 8 servings (2 quarts).

Nutrition Facts: 1 cup (calculated without bourbon) equals 238 calories, 8 g fat (2 g saturated fat), 5 mg cholesterol, 716 mg sodium, 30 g carbohydrate, 9 g fiber, 13 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 lean meat, 1 vegetable.

Black Bean-Pumpkin Soup published in Healthy Cooking February/March 2011, p60