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Pumpkin and Black Bean Soup
1 Tablespoon olive oil
3 cloves garlic, minced
1 small yellow onion, diced
1 cup diced red pepper
1 cup diced green pepper
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper, or to taste
1/2 small jalapeno pepper, seeded and finely minced
6 cups vegetable broth
2 15-ounce cans solid pack pumpkin
1 1/2 cups cooked black beans, or canned black beans, rinsed and drained
1 cup frozen corn kernels, thawed and drained
1/2 cup chopped fresh cilantro
Additional cilantro for garnish

In a large saucepan, heat oil and cook garlic, onion, red pepper and green pepper over medium-high heat until tender. Add cumin, cayenne and jalapeno and cook for a minute or so longer. Add vegetable broth and pumpkin, stir to blend well and cook for five minutes. Stir in beans, corn and cilantro. Reduce heat and simmer for 10 minutes. Transfer to a soup tureen, garnish with additional cilantro and serve hot.