recipe: Pumpkin Bean Soup

Pumpkin Bean Soup

Pumpkin Bean Soup
  • Prep Time: 50 m
  • Calories: 248 kcal
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Ingredients

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.
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