Pumpkin Bean Soup recipe
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- 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 ½ cup heavy cream, whipped ¼ cup fresh chopped cilantro, for garnish
Nutrition Info
- 248.4 caloriescarbohydrate: 38.7 gcholesterol: 20.5 mgfat: 10.5 gfiber: 7.5 gprotein: 6 gsaturatedFat: 4.3 gservingSize: -sodium: 858.1 mgsugar: 12.4 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Bean Soup
Directions
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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.