Pumpkin Bean Soup

By á-2338

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 1/2 cup heavy cream, whipped (optional)
• 1/4 cup fresh chopped cilantro, for garnish
• (optional)

Preparation

Step 1

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.