Pumpkin Vegetable Soup
Total TimePrep: 5 min. Cook: 35 min.
This was a nice change from the creamy versions. I adjusted the ingredients to use up some things I had on hand, and it worked great! I used about a cup of frozen Cajun style mirepoix (chopped onions, green peppers and celery), a cup of Trager Joe's frozen Roast Corn, I also used a package of frozen Mediterranean style veggies (lightly seasoned cut up carrots, zucchini and potatoes ), and I also added a couple extra seasonings (McCormick's Cuban seasoning and a little Melting Pot Garlic and Wine seasoning). I left out the lima beans since neither of us like them, but think I will add a can of black beans next time (probably Trader Joe's Cuban style). The main reason I gave just four stars was that it needed more seasoning to suit us. Definitely going to make it again!!
This soup is delicious! I used edamame instead of lima beans & creamed corn because I didn't have regular. I added extra pepper to give it just a little kick. Very tasty!
I have been researching recipes to expand my use of 'the great pumpkin'. This is a wonderful soup--beautiful golden color, wonderful flavor! It does not have a heavy pumpkin flavor as when you do the usual puree of pumpkin type soup. The consumer is more than likely to ask what's in it. For my personal taste, I would add some freshly ground pepper or cayenne to give it just a bit of a kick. This is going in my favorites!