Fox 8 Recipe Box : Pumpkin, Black Bean and Corn Soup

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By Stefanie Paganini, Culinary Instructor at Paganini's School of Cooking

Everyone enjoying the soup


  • 1 lb. of pieces of a small baking pumpkin or butternut squash, cut into medium pieces and peeled
  • Olive oil, for drizzling, plus 1/4 cup
  • Salt and freshly ground black pepper
  • 1 white onion, medium dice
  • 1 green pepper, medium dice
  • 1 red pepper, medium dice
  • 1 Yukon potato, medium dice
  • 2 cloves garlic, minced
  • 2 cups white wine
  • 3 qt. chicken stock
  • 1 (16 oz.) can of black beans, drained and rinsed
  • 2 cups frozen corn kernels
  • 1 cup heavy cream
  • Salt and pepper, to taste
  • Hot sauce to taste
  • Cilantro and crusty bread


Preheat oven to 350°F.

Remove the skin and cut pumpkin or squash into a medium dice.  Drizzle a little bit of olive oil over the pumpkin or squash. Season with salt and pepper and roast in the oven until tender, about 20-30 minutes.

In a large stockpot, heat 1/4 cup olive oil and sauté onions, green pepper, red pepper, potato, corn and garlic until tender.  Add the tomatoes and cook for 3 more minutes. Deglaze with white wine. Add chicken stock, roasted squash, and black beans.  Add cilantro, salt, and pepper to taste.  Bring to a boil. Add heavy cream and simmer about 10 minutes.

Serve hot, garnished with fresh cilantro with crusty bread.

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