I had a Barnes and Noble gift card to use up so I picked out the Hungry Girl Recipe book and busied myself with making as many as I could this summer. I would say I made it through half the book. Lots of awesome recipes in there, and uses more nutritional options and has smaller servings, which for a single college student cooking for myself, it’s so much easier for me to make dinner. This is probably my most favorite recipe out of the whole book. It sounds kind of strange, you know you think of pumpkin in terms of pie, but I swear your life will be changed by this amazing soup!
Non-stick cooking spray
1 tbsp minced garlic
1 tbsp chili powder
1/2 tsp cumin
4 cups Fat Free broth (chicken or vegetable)
15 oz. can pure pumpkin
1 can black beans, drained and rinsed
1 cup corn 3/4 cup salsa (this is where you can add or reduce the spiciness)
Optional toppings: shredded reduced-fat or fat-free cheese, and reduced-fat or fat free sour cream
Directions: Spray pot with non-stick cooking spray and heat pan on medium. Add garlic, chili powder and cumin, and stir for one minute. Add broth to the spices, and bring to a simmer. Add pumpkin and mix well. Add the remaining ingredients and bring soup to a boil. Reduce heat and simmer for 10 minutes. This soup can be served with a sprinkle of cheese and a little fat free sour cream on top.
Protein: 10g = 3 Points