Pumpkin Bean Soup

As much as I've always loved pumpkin, I haven't had it in savory dishes but a few times. I have seen recipes for  pumpkin soup for a long time now, but was nervous to try it since in my mind, pumpkin goes with spices and sugar. Since I do love to try new things and old things in new ways, I decided to try this. It had some familiar flavors like peppers, onions, beans, corn, and tomatoes, but just a hint of pumpkin. Like the pureed carrots in my favorite cream of carrot soup, the pumpkin really thickened this soup without adding cream or flour (making it healthier) plus packs a lot of great nutrition. Don't worry, this does not taste at all like pumpkin pie!! Give it a try. It reheats wonderfully for lunches all week!

Pumpkin Bean Soup

from allrecipes via Taking back my twenties
Makes 4 large servings (I would call it 5)


2 tsp olive oil
1 red bell pepper, chopped (I used green)
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 tsp cayenne pepper
1 (8 ounce) can tomato sauce
1 teaspoon fresh cilantro leaves, finely chopped
salt and pepper to taste

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. 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.Adjust seasonings according to your taste preferences.