Black Bean & Pumpkin Herb Soup

Name: Black Bean & Pumpkin Herb Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving(s)
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

Submitted by Niki D

"This is great for a cold day. Simple to make for the someone on the go."

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Ready In:: 45mins
Ingredients:: 11
Serves:: 4

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

directions

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