Pumpkin Corn Soup

Name: Pumpkin Corn Soup
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; 1/2 teaspoon salt; Dash cayenne pepper; 2 tablespoons lime juice

12 ingredients

2 steps

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
1/2 teaspoon salt
Dash cayenne pepper
2 tablespoons lime juice

Directions

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.
2

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.

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