The recipe and photo are from Taste of Home. You can link to it here. Enjoy!
Pumpkin Corn Soup
Prep: 20 min. Cook: 25 min.
- 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
- 1/2 teaspoon salt
- Dash cayenne pepper
- 2 tablespoons lime juice
- 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. (I had a fresh zucchini from our garden and decided to add it. I sauted it with the onion and red pepper.)
- 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. Yield: 7 servings.
- Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts: 1 cup equals 120 calories, 5 g fat (2 g saturated fat), 9 mg cholesterol, 714 mg sodium, 20 g carbohydrate, 5 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
Pumpkin Corn Soup published in Light & Tasty October/November 2007, p50