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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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 |
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.
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