Directions:
- 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.
- Garnish each bowl of soup with a dollop of unsweetened whipped cream and additional cilantro, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 98.69 Kcal (413 kJ) | ||
| Calories from fat | 55.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.17g | 9% | |
|---|---|---|---|
| Cholesterol | 13.7mg | 5% | |
| Sodium | 371.34mg | 15% | |
| Potassium | 224.21mg | 5% | |
| Total Carbs | 8.41g | 3% | |
| Sugars | 2.21g | 9% | |
| Dietary Fiber | 1.64g | 7% | |
| Protein | 1.75g | 3% | |
| Vitamin C | 27.6mg | 46% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 8.9mg | 50% | |
| Calcium | 29.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 63.83 Kcal (267 kJ) | ||
| Calories from fat | 35.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.99g | 9% | |
|---|---|---|---|
| Cholesterol | 8.86mg | 5% | |
| Sodium | 240.2mg | 15% | |
| Potassium | 145.03mg | 5% | |
| Total Carbs | 5.44g | 3% | |
| Sugars | 1.43g | 9% | |
| Dietary Fiber | 1.06g | 7% | |
| Protein | 1.13g | 3% | |
| Vitamin C | 17.9mg | 46% | |
| Vitamin A | 0.3mg | 16% | |
| Iron | 5.8mg | 50% | |
| Calcium | 18.8mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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