Pumpkin Bean Soup recipe

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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
½ cup heavy cream, whipped
¼ cup fresh chopped cilantro, for garnish

Nutrition Info

248.4 calories
carbohydrate: 38.7 g
cholesterol: 20.5 mg
fat: 10.5 g
fiber: 7.5 g
protein: 6 g
saturatedFat: 4.3 g
servingSize: -
sodium: 858.1 mg
sugar: 12.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

6 cups

Recipe Note

A friend of mine makes a similar Southwestern-style soup using sweet potatoes, but I found that processing the potatoes takes a bit of extra work. I came up with the idea to use canned pumpkin and created this wonderful, thick, hearty soup that doesn't take a lot of effort to make. It's full of all that's good for you, so enjoy!

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