Black Bean & Pumpkin Herb Soup

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

Instructions

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.
6. (if you are using a regular blender, puree soup in small batches).
7. Put soup back in pot, add creamed corn & heat.
8. (Dress soup however you wish, Grated monterey jack cheese, sour cream or guacemole go great).