Tuesday, March 18, 2008

Chipotle-Pumpkin Black Bean Soup

Pumpkin isn't just for pumpkin pie. In fact, I buy canned pumpkin nearly year round. It goes well in Pumpkin Risotto, Pumpkin Pancakes, and now, Chipotle-Pumpkin Black Bean Soup.

I liked the soup, but I feel like because I ended up eating this multiple days in a row that I didn't love the soup. If I hadn't eaten so much of it, I probably would have liked it beter. The flavor was great, it had lots of pantry staples for me, and it's meatless and cooks up quick. It has a good spicy flavor, too. If you don't like spicy foods, the soup really isn't for you, but if you're interested in finding savory ways to use fiber-rich pumpkin, this is the way to go.

Chipotle-Pumpkin Black Bean Soup
4 tsp olive oil
1 large yellow onion, finely chopped
2 clove garlic cloves, minced
1 canned chipotle pepper in adobo sauce, finely chopped, 1 tbsp adobo sauce reserved
1 bottle of beer (such as Negro Modelo)
15 oz canned pumpkin
2 1/2 tsp ground cumin
1/8 tsp ground cinnamon
1/2 tsp table salt
1/4 tsp black pepper
3 cups chicken broth
1 can black beans, rinsed and drained
1 medium granny smith apple, chopped
1/2 small red onion, finely chopped
1/3 cup cilantro
1 jalapeno pepper
1/4 cup fresh lime juice
1/2 cup reduced-fat sour cream
1/4 cup whole cranberry sauce

Heat olive oil in a large soup pot over medium-high heat. Cook onion, garlic, and chipotle pepper for about 5 minutes. Add the beer and cook for 3 minutes or until reduced by half. Stir in the cumin, cinnamon, salt and pepper. Stir in the chicken broth and black beans. Let the soup simmer for 10 minutes.

In a bowl, combine the apple, red onion, cilantro, jalapeno pepper, and lime juice. In separate bowl, combine the sour cream with the cranberry sauce. Serve the soup wih the apple mixture and the sour cream mixture.
Per serving: 7 pts.

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