- 1 can (15 ounces) solid-pack pumpkin
- 1 can (15 ounces) black beans, rinsed and drained
- 1-1/2 cups frozen corn
- 1 can (10 ounces) diced tomatoes and green chilies
- 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
- 1/4 teaspoon pepper
In a large saucepan, mix all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until slightly thickened, stirring occasionally.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Yield: 8 servings.
Reviews for Spicy Pumpkin & Corn Soup
"Really tasty and quick. Top with shredded cheddar cheese."
"Unfortunately I don't understand the rave reviews. It was very bland to me even after adding nutmeg & cayenne pepper. It had heat but no flavor :("
"This soup is amazing! I like very thick soups so I usually add extra black beans. Sometimes I add some cooked chicken. It also works well to mix it up in the evening and put it in the crock pot in the morning for a great lunch at work."
"Delicious and very simple to make! A big hit with a group."
"This soup is delicious and is so easy to make. I made it exactly as indicated, using Rotel's diced tomatoes with mild chilies since my husband doesn't like anything real spicy. I normally keep these ingredients on hand in my pantry, so it will be easy to whip up at a moments notice. It was a real hit and I'm going to add this to my regular recipe rotation."