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Pumpkin Corn Soup

Name: Pumpkin Corn Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 7 servings.
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

6 reviews

Test Kitchen Approved

Total Time

Prep: 20 min. Cook: 25 min.

Makes

7 servings

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.

Pumpkin Corn Soup Recipe photo by Taste of Home

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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

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, salt and cayenne until blended. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in lime juice.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 cup: 120 calories, 5g fat (2g saturated fat), 9mg cholesterol, 714mg sodium, 20g carbohydrate (7g sugars, 5g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1/2 fat.