80--- Curried Pumpkin & Black Bean Soup

Is it too early in the season to eat pumpkin? Nah.  The stores are already filled with Halloween garb.

This vegetarian soup is high in fiber and antioxidants.  The pumpkin adds a creaminess that leads you to believe that you are eating something much more highly caloric than you really are.  I love mind games.

Curried Pumpkin & Black Bean Soup
Serves ~ 8

2 tsp olive oil
1 medium white onion, finely chopped
32 oz canned pumpkin puree
1 can low sodium diced tomatoes
3 cups low sodium vegetable broth
2 cans black beans, drained and rinsed
1/2 tsp salt
1 1/2 Tbsp yellow curry powder
1 tsp ground cumin
1 cup milk (optional for extra creaminess)

Heat olive oil in a large soup pot over medium high heat.  Add onions and saute until tender, ~ 8 minutes.  Add remaining ingredients and heat to a boil, stirring frequently.  Reduce heat to low and allow to simmer for ~ 15 minutes.

Serve garnished with chopped chives.

Nutrition Info per ~1 1/2 cups: 146 calories, 2.4 g fat, 9 g protein, 19 g carbohydrates, 7.5 g fiber