The Great Soup of Pumpkin and Black Bean

The Great Soup of Pumpkin and Black Bean

INGREDIENTS
2 (15 ounce) cans black beans, rinsed and drained 1 cup pumpkin puree, pack down the cup, NOT pumpkin pie filling 1 (15 ounce) can diced tomatoes, undrained 1 cup chopped onions 1 garlic clove, minced 2 cups chicken broth 1 tablespoon olive oil 1 teaspoon cumin 1 teaspoon curry powder 1/2 teaspoon thyme 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon sugar 1/4 cup fat free sour cream
COOKING DIRECTIONS
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 and leave for a few minutes.Stir in the 1/4 cup nonfat sour cream and serve