Pumpkin Corn Soup
By á-8072
Rate this recipe
0/5
(0 Votes)
Ingredients
- 1 large onion, chopped
- 1 medium sweet red pepper, chopped
- 2 T. butter
- 2 C. fresh or frozen corn, thawed
- 1 jalapeno pepper, seeded and chopped
- 2 garlic cloves, minced
- 2 teaspoons chili powder
- 2 cans (14 1/2 ounces, each) vegetable broth
- 1 can (15 ounce) solid-pack pumpkin
- 1/2 teaspoon salt
- dash cayenne pepper
- 2 T. lime juice
Details
Preparation time 20mins
Cooking time 45mins
Preparation
Step 1
In a large saucepan, saute onion and red pepper in butter until almost tender. Add the corn, jalapeno, garlic and chili powder; saute 2 minutes longer.
Stir in the broth, pumpkin, salt and cayenne until blended. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in lime juice.
You'll also love
- Carrot Cake 0/5 (0 Votes)
- Rhubarb Platz 0/5 (0 Votes)
- Branch Ranch Baked Squash 0/5 (0 Votes)
- ZUCCHINI PUREE 0/5 (0 Votes)
- Old Fashioned Gluten Free... 0/5 (0 Votes)
- Corn Dip 0/5 (0 Votes)
- E.D. SMITH'S PUMPKIN PIE 0/5 (0 Votes)
Review this recipe