Pumpkin and Black Bean Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped,
- 4 garlic cloves, minced,
- 1 tablespoon cumin, ground
- 1 teaspoon chili powder
- 12 teaspoon black pepper
- 2 cans (15 ounce) black beans, rinsed and drained
- 2 cups chicken stock
- 1 can (16 ounce) pumpkin puree
- 4 ounces turkey, ground
- 34 cup nonfat Greek yogurt
Directions
Heat oil in a soup kettle over medium heat, saute onions, turkey, garlic, cumin, chili powder and pepper until soft.Stir in black beans, broth and pumpkin.
Simmer uncovered stirring occasionally for about 25 minutes until soup is a thick consistency.
Add yogurt.
Puree using an immersion blender for a smooth consistency.