Southwest Bean Potage
Ingredients
- 1 tbsp sunflower oil
- 2 C onion and red bell pepper, chopped
- 1 tbsp garlic, minced
- 2 tsp ground cumin
- 1/2 teaspoon salt
- 1 can (15 oz) pumpkin
- 1 can (15.5 oz) pinto beans, rinsed and drained
- 4 C fat free reduced sodium vegetable broth
- 2 C (2 ounces) baby spinach leaves, shredded
- 4 tsp chopped roasted pumpkin seeds
- 4 lime wedges or sherry vinegar (optional)
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