Pumpkin Corn Soup

By á-8072

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

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.