Pumpkin Bean Soup

Pumpkin Bean Soup

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    tablespoon olive oil

  • 1

    red bell pepper, chopped

  • 1

    teaspoon ground cumin

  • 1

    (15 ounce) can pumpkin puree

  • 1

    (15 ounce) can black beans, rinsed and

  • drained

  • 1

    (14 ounce) can whole kernel corn, drained

  • 2

    cups chicken broth

  • 1

    onion, chopped

  • 2

    cloves garlic, minced

  • 1

    (8 ounce) can tomato sauce

  • 1

    teaspoon fresh cilantro leaves, finely chopped

  • salt and pepper to taste ½ cup heavy cream, whipped (optional)

  • ¼

    cup fresh chopped cilantro, for garnish

  • (optional)

Directions

1.Heat the olive oil in a saucepan over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Mix in the garlic and cumin and cook, stirring, for an additional 2 minutes. 2.Pour in the pumpkin puree, black beans, corn, chicken broth, tomato sauce, and 1 teaspoon cilantro; season to taste with salt and pepper. Bring the soup to a gentle boil; reduce the heat and simmer, covered, for 25 minutes.


Nutrition

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