Southwest Pumpkin Rice Soup

A flavorful blend of red bell peppers, tomatoes, black beans, pumpkin and rice with a hint of cumin is perfect for those chilly nights.

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Southwest Pumpkin Rice Soup

Cooking time PREP TIME 10 mins
Cooking time COOK TIME 10 mins
Servings SERVES 6
Ready in TOTAL TIME 20 mins
Cooking time
PREP TIME 10 mins
Cooking time
COOK TIME 10 mins
Servings
SERVES 6
Ready in
TOTAL TIME 20 mins

Ingredients

  • 2 green onions, chopped
  • 1 garlic clove, chopped
  • 1 red bell pepper, chopped
  • 1 Tbsp olive oil
  • 1-1/2 tsp ground cumin powder
  • 1 can (15 oz.) black beans, drained and rinsed
  • 1 can (15 oz.) canned pumpkin, unseasoned
  • 1 can diced tomatoes, undrained
  • 3 cups reduced sodium vegetable broth
  • ½ tsp kosher salt
  • ¼ tsp black pepper, ground
  • 1 cup Minute® White Rice
  • 1/4 tsp cayenne pepper, optional

Instructions

  • Step 1

    In a medium saucepan over medium heat, sauté onions, garlic and bell peppers in olive oil for 2 minutes.

    Step 2

    Add cumin, beans, pumpkin, tomatoes, broth, salt and pepper.

    Step 3

    Bring to a boil. Add rice. Reduce heat and simmer 5 minutes, stirring occasionally.

    Step 4

    Season with cayenne pepper, if desired.

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