Pumpkin Bean Soup

Ingredients

• Servings: 6
• 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)

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• 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.