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Pumpkin Bean Soup

Pumpkin Bean Soup Recipe

  • 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)
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Nutritional information
Nutrition Facts
Serving Size 1/4 of a recipe
Amount Per Serving
Calories 248
Total Fat 10.5g
Saturated Fat 4.3g
Cholesterol 20mg
Sodium 955mg
Total Carbohydrate 38.7g
Dietary Fiber 7.5g
Sugars 12.4g
Protein 6g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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