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Pumpkin Bean Soup

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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)

Details

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.

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