Rating: 4.5 stars
71 Ratings
  • 5 star values: 38
  • 4 star values: 30
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

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!

Recipe Summary

cook:
35 mins
total:
50 mins
prep:
15 mins
Servings:
4
Yield:
6 cups
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Garnish each bowl of soup with a dollop of unsweetened whipped cream and additional cilantro, if desired.

Nutrition Facts

248 calories; protein 6g; carbohydrates 38.7g; fat 10.5g; cholesterol 20.5mg; sodium 858.1mg. Full Nutrition
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