Black Bean & Pumpkin Herb Soup

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

• Ready In: 45 mins
• 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

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