STakeholderS' - Doczine

Pumpkin Black Bean SoupIngredients:2 (15-ounce) cans of (low-sodium)black beans, rinsed and drained1 (15-ounce) can diced tomatoes¼ cup butter1 medium onion, chopped4 cloves garlic, minced3 cups chicken broth1 (15-ounce) can pumpkin purée2 Tablespoons apple cider vinegar2 Tablespoons sugar½ teaspoon nutmeg½ teaspoon cinnamon¼ teaspoon allspiceHeavy creamDirections:1. Pour the black beans and tomatoes (including their liquid) into a food processoror blender. Purée until smooth. Set aside.2. Melt butter in a soup pot over medium heat. Add the onion and garlic,and season with salt and pepper. Cook and stir until the onion is softened,about 5 minutes.3. Stir in the bean purée and the remaining ingredients. Mix until wellblended, then simmer for about 20 minutes, or until thick enough to coat theback of a metal spoon.4. Serve with a generous drizzle of heavy cream. ■HERLIFEnewyork.com 21