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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!"

Rating: This weblink has been rated 10 times with an average star rating of 4.3 Read Reviews (10)

Rate/Review | 840 people have saved this

Prep Time:
15 Min
Cook Time:
35 Min
Ready In:
50 Min

Servings  (Help)

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Original Recipe Yield 6 cups
 

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 353 | Total Fat: 11.1g | Cholesterol: 23mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 6, 2008 by Nicole 
I found this exact recipe on Recipezaar and love it! Although that recipe did not call for... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 10, 2008 by RoRo 
This sounds great, I like to use grated ginger (fresh) with pumpkin or winter squash. A hint... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 10, 2008 by Mountain Girl 
This is a great soup with a few changes for my family. We used white beans, no corn, and with... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 20, 2009 by Gini 
We had a small dinner party last night and featured this soup, and it was a huge hit! The only... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 21, 2008 by Rebecca S. 
Absolutely perfect just as is. Reheats wonderfully. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 8, 2008 by Twirlydoo 
Amazing soup! I took others advice and increased the cumin to 1.5 tsp and added 2 tsp curry... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 28, 2009 by mariasmenu 
INCREDIBLE! I changed/added a few items as I was working with what I had on hand...used 1 cup... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 21, 2009 by melanie 
My husband and I loved this soup... with our own slight twists. I wanted to keep the soup more... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 22, 2008 by Amy 
This soup was so flavorful and healthy. My hubby and oldest child liked it too. MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 26, 2008 by bebe 
Very bland. I don't plan to make this again. I could have found much better uses for all the... MORE

 
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