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!

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 248 Calories

Ingredients

• 1 onion, chopped
• 1 (15 ounce) can pumpkin puree
• 1 (8 ounce) can tomato sauce
• 1 tablespoon olive oil
• salt and pepper to taste
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 teaspoon ground cumin
• 1 red bell pepper, chopped
• 1 (15 ounce) can black beans, rinsed and drained
• ½ cup heavy cream, whipped (Optional)
• 1 (14 ounce) can whole kernel corn, drained
• 1 teaspoon fresh cilantro leaves, finely chopped (Optional)
• ¼ cup fresh chopped cilantro, for garnish (Optional)

Recipe Instructions

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.