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Melissa Every of Tallmadge, Ohio writes, “My family loves this soup. It's great on cold winter nights with all the spices and color. It's definitely not your normal pumpkin soup!” Melissa loves to garnish this with fresh cilantro.
This recipe is:
Healthy
Diabetic Friendly
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional 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.
Originally published as Pumpkin Corn Soup in Light & Tasty October/November 2007, p50
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Reviewed on Oct. 31, 2011 by lynniepoo59
I was very surprised how creamy the pumpkin makes this soup. It reminded me of a chili so..... I rinsed a can of kidney beans and added it, along with a "handful" of bacon bits...Oh my, I highly recommand this soup.
Reviewed on Nov. 02, 2010 by missys30
I made this soup for dinner Halloween night. It was a huge hit. In fact I'm making it again tonight for a family get together. I omitted the cayenne pepper and the jalapeno pepper only for the fact that I didn't want it too spicy for my grandchildren. Even with those left out, it turned out excellent!
Reviewed on Sep. 29, 2009 by isaacs_girl
I thought it could have used a little less onion.
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