Pumpkin Bean Soup

Ingredients

• 15 ounce black beans rinsed drained canned
• 15 ounce pumpkin puree canned
• 8 ounce tomato sauce canned
• 2 cups chicken broth 
• 0.3 cup cilantro leaves fresh chopped for garnish
• 1 teaspoon cilantro leaves fresh finely chopped
• 2 cloves garlic minced
• 1 teaspoon ground cumin 
• 0.5 cup heavy cream 
• 1 tablespoon olive oil 
• 1  onion chopped
• 1  bell pepper red chopped
• 6 servings salt and pepper to taste
• 14 ounce kernel corn whole drained canned

Equipment

• bowl
• sauce pan

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.
2. Mix in the garlic and cumin and cook, stirring, for an additional 2 minutes.
3. 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.
4. Garnish each bowl of soup with a dollop of unsweetened whipped cream and additional cilantro, if desired.