Pumpkin Bean Soup

Pumpkin Bean Soup
  • 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)


  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.
  3. Garnish each bowl of soup with a dollop of unsweetened whipped cream and additional cilantro, if desired.

03/03/2017
Pumpkin Bean Soup, recipe PT15M PT1H 5 455 calories

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