Pumpkin Bean Soup

Name: Pumpkin Bean Soup
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; 1/2 cup heavy cream, whipped (optional); 1/4 cup fresh chopped cilantro, for garnish (optional)

14 ingredients

3 steps

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
1/2 cup heavy cream, whipped (optional)
1/4 cup fresh chopped cilantro, for garnish (optional)

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.