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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This Caribbean-inspired soup combines pumpkin, black beans, tomatoes, and sherry. It's topped with a tangy shower of queso fresco. Use vegetable broth to make this a meatless meal. Ingredients:
1 1/2 cups drained diced canned tomatoes |
2 (15-ounce) cans black beans, drained and rinsed |
1 teaspoon olive oil |
cooking spray |
1 1/2 cups finely chopped onion |
1 teaspoon ground cumin |
3 garlic cloves, minced |
3 cups fat-free, less-sodium chicken broth |
2 tablespoons sherry vinegar |
1/2 teaspoon freshly ground black pepper |
1 (15-ounce) can pumpkin |
2 tablespoons dry sherry |
1 cup (4 ounces) crumbled queso fresco |
1/2 cup sliced green onions |
pumpkinseed kernels (optional) |
Directions:
1. Place tomatoes and beans in a food processor; process until about half the beans are smooth. Set aside.
2. Heat oil in a Dutch oven coated with cooking spray over medium-high heat. Add onion to pan; sauté 5 minutes or until lightly browned. Add cumin and garlic; sauté 1 minute. Add bean mixture, broth, and next 3 ingredients (through pumpkin); bring to a boil. Cover, reduce heat, and simmer for 20 minutes. Stir in sherry. Ladle about 1 cup soup into each of 6 bowls; sprinkle each serving with about 2 tablespoons queso fresco and about 1 tablespoon green onions. Garnish with pumpkinseed kernels, if desired.
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