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Healthy Recipes > Soups & Salads > Black Bean Pumpkin Soup

Black Bean Pumpkin Soup

Cook Time

40 minutes


Black Bean Pumpkin Soup

Publish Date: October 24, 2010


In a food processor or blender coarsely puree beans and tomatoes.

In a 6 quart heavy kettle cook onion, garlic, cumin, salt and pepper in butter over medium heat, stirring until onion is softened and beginning to brown. Stir in bean puree. Mix in broth, pumpkin and red wine until combined and simmer uncovered, stirring occasionally, 25 minutes or until thick enough to coat the back of a spoon.

Just before serving, add ham and vinegar and simmer, stirring, until heated through. Season with salt and pepper. Garnish with toasted pumpkin seeds (and shredded cheese, optional).

Toast Swanson Organic Raw Shelled Pumpkin Seeds sprinkled with Himalayan Crystal Salt in the oven at 375° F for 5-7 minutes, turning once.


*In lieu of beef broth, substitute an appropriate amount of bouillon with 4 cups of water.

Makes 9 servings. Serving size 1.0cup.

Nutritional Breakdown (per serving):

Calories 300, Fat 10 grams, Protein 16 grams, Sodium 1058 mg, Carbohydrates 34 grams, Fiber 10 grams

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