Pumpkin Corn Soup

By Texaschef11

Ingredients

• 1 large onion, chopped
• 1 medium sweet red pepper, chopped
• 2 tablespoons butter
• 2 cups 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 ounces) solid-pack pumpkin
• 1 can (15 ounces) black beans, drained and rinsed
• 1/2 teaspoon salt or more to taste
• Dash cayenne pepper
• 2 tablespoons 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, black beans, salt and cayenne until blended. Bring to
a boil. Reduce heat; cover and simmer for 10 minutes. Stir in lime juice.

Yield: 7 servings.

Nutrition Facts (without the black beans): 1 cup equals 120 calories, 5 g fat (2 g saturated fat), 9 mg cholesterol, 714 mg sodium, 20 g carbohydrate, 5 g fiber