Pumpkin Black Bean Soup For Weight Loss

Pumpkin Black Bean Soup

  • 2 tablespoons extra-virgin olive oil
  • Juice and zest of two limes (divided)
  • 1 medium onion, cut in small dice
  • 2 fresh red chilles (such as jalapenos), seeded and sliced
  • 3 cloves garlic, peeled
  • 2 1/2 teaspoons ground cumin
  • 1 bunch fresh cilantro, stemmed and roughly chopped
  • 1/4 teaspoon chipotle chille powder
  • 1/2 teaspoon chili powder
  • 2 15-ounce cans pumpkin puree
  • 1 cup jasmine rice, uncooked
  • 1 14-ounce can black beans, drained and rinsed
  • 6 Tbsp. plain nonfat yogurt (or sour cream)
  • 4 cups vegetable broth (or use Imagine No Chicken brand)
  • Salt and pepper
  • 1/2 cup shelled pumpkin seeds (pepitas), toasted
  • Heat oil in a ample stockpot over average heat. Add the onions and saute until bendable but not brown. Remove from heat.
  • In the basin of a aliment processor or blender jar, amalgamate bisected of the onions, adhesive zest, garlic, red chilles, bisected of the cilantro, cumin, chili crumb and chipotle powder. Process until smooth.
  • Return stockpot to average calefaction and add aroma paste, active until fragrant. Whisk in borsch and accompany to a abscess and activity in rice. Reduce calefaction to low, awning and simmer for 20 account or until the rice is tender.
  • Stir in the attic puree, atramentous beans, 1 tablespoon adhesive abstract and actual cilantro. Season with alkali and pepper to taste. Simmer for 15 to 20 minutes. Add added adhesive abstract if desired.
  • Just afore serving, analysis consistency, and attenuate soup with added borsch or water. Serve immediately, busy with 1 tablespoon acerb chrism or yogurt, and a few broiled attic seeds.