Black Bean & Pumpkin Herb Soup Recipe

Name: Black Bean & Pumpkin Herb Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (12 ounce) can pumpkin puree; 1 onion, chopped; 1 potato, peeled and cubed; 1 (12 ounce) can black beans, rinsed and drained; 2 garlic cloves, minced; 2 fresh sage leaves; 2 sprigs thyme; 2 sprigs fresh tarragon; 3 cups chicken stock; 2 tablespoons extra virgin olive oil; 1 (12 ounce) can creamed corn

Servings: persons

1 (12 ounce) can pumpkin puree
1 onion, chopped
1 potato, peeled and cubed
1 (12 ounce) can black beans, rinsed and drained
2 garlic cloves, minced
2 fresh sage leaves
2 sprigs thyme
2 sprigs fresh tarragon
3 cups chicken stock
2 tablespoons extra virgin olive oil
1 (12 ounce) can creamed corn

1
On medium heat, cook onions, potatoe, & garlic until sofened.
2
Chop all herbs and add to mixture.
3
Add the 3 cups of chicken stock and bring to a boil.
4
add pumpkin & black bean, bring to second boil.
5
Using a hand blender or a regular blender, puree the soup.
6
(if you are using a regular blender, puree soup in small batches).
7
Put soup back in pot, add creamed corn & heat.
8
(Dress soup however you wish, Grated monterey jack cheese, sour cream or guacemole go great).

589

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (12 ounce) can pumpkin puree, 1 onion, chopped, 1 potato, peeled and cubed, 1 (12 ounce) can black beans, rinsed and drained, and more.

Yes, Black Bean & Pumpkin Herb Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Bean & Pumpkin Herb Soup

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