Pumpkin Bean Soup

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!

INGRIDIENT

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 (Optional)

salt and pepper to taste

½ cup heavy cream, whipped (Optional)

¼ cup fresh chopped cilantro, for garnish (Optional)

DIRECTION

Step: 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.

Step: 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.

Step: 3

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

NUTRITION FACT

Per Serving: 248 calories; protein 6g; carbohydrates 38.7g; fat 10.5g; cholesterol 20.5mg; sodium 858.1mg.

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