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Pumpkin and Corn Soup

Cool-weather soup with a South-of-the-border flavor


pumpkin and corn soup

Michelle Riley/The HSUS

Serves 7

1 large onion, chopped
1 medium sweet red pepper, chopped
2 tablespoons Earth Balance margarine
2 cups fresh or thawed frozen corn
1 jalapeno pepper, seeded and chopped
2 garlic cloves, minced
2 teaspoons chili powder
2 14-1/2 ounce cans vegetable broth
1 15-ounce can solid-pack pumpkin (not pumpkin pie filling)
Salt to taste
Dash of cayenne pepper
2 tablespoons lime juice

In a large saucepan, sauté the onion and red pepper in the margarine until almost tender. Add the corn, jalapeno, garlic, and chili powder and sauté 2 minutes longer.

Stir in the broth, pumpkin, salt (if needed), and cayenne until blended. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in lime juice.

Note: When cutting hot peppers, wear disposable gloves and avoid touching your face.

Recipe adapted from Taste of Home.


All figures are per serving (assumes 7 servings).

Calories: 120
Fat: 5 g
Sodium: 714 mg
Carbs: 20 g
Fiber: 5 g
Protein: 4 g

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