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Caribbean Pumpkin Soup

2/3 cup chopped onion
2/3 cup chopped red bell pepper
2 tsp minced garlic
1 tsp ground cumin
2 1/2 cups fat-free reduced-sodium chicken broth
1 can (15 oz) 100% pure pumpkin puree
1 can (15 oz) black bean, rinsed
1 can (14.5 oz) diced tomatoes, drained
1/4 tsp salt
1/4 tsp pepper

Coat a medium saucepan with nonstick spray; heat over medium heat.

Add onion and bell pepper and saute about 5 minutes until vegetables are tender. Stir in garlic and cumin and cook 1 minute. Stir in broth, pumpkin puree, beans, tomatoes, and salt and pepper. Bring to a boil; reduce heat, cover and simmer 5 minutes to blend flavors. Optional: top with fat-free sour cream chopped cilantro.

Makes 5 cups (4 servings). Per serving: 146 calories, 1 g fat

Womans Day