Heat the butter in a large pot over medium heat. Stir in the cumin, onions, garlic and chili powder (if using) and cook 2-3 minutes. Add the tomatoes and bring to a simmer. Partially cover the pot, and stir occasionally until slightly thickened (about 5 minutes). Stir in the black beans, chicken broth and pumpkin. Simmer over medium high heat for a few minutes, then reduce heat to low and simmer, covered, for another 10 minutes until thoroughly heated.
Use an immersion blender to blend the soup until smooth. Or, transfer the soup to a blender and blend in batches. Ladle into bowls and garnish with the cilantro, sour cream (or yoghurt) and a squeeze of lime juice.
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|Serving Size: 1 Serving (6531g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 6183 (57%)|
|Amt Per Serving||% DV|
|Total Fat 687.1g||916 %|
|Saturated Fat 298.3g||1491 %|
|Monounsaturated Fat 250.7g|
|Polyunsanturated Fat 89.9g|
|Cholesterol 3039.8mg||935 %|
|Sodium 6126.8mg||211 %|
|Potassium 17099mg||450 %|
|Total Carbohydrate 409.6g||120 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 407.4g|
|Protein 732.5g||1046 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 10809
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