Description
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!
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 (Optional)
- salt and pepper to taste
- ½ cup heavy cream, whipped (Optional)
- ¼ cup fresh chopped cilantro, for garnish (Optional)
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 4