Pumpkin Bean Soup
Ingredients
- 1 tablespoon olive oil ⓘ
- 1 red bell pepper, chopped ⓘ
- 1 onion, chopped ⓘ
- 2 cloves garlic, minced ⓘ
- 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 (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) ⓘ
Instructions
- 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.
- 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.
- Garnish each bowl of soup with a dollop of unsweetened whipped cream and additional cilantro, if desired.
Nutrition & Diet Analysis (per serving)
811
kcal
41% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).