PumpkinCornSoup

Pumpkin Corn Soup

• 1 large onion, chopped
• 1 medium sweet red pepper, chopped
• 2 Tbsp. olive or canola oil
• 2 cups fresh or frozen corn, thawed
• 1 jalapeno pepper, seeded and chopped
• 2 garlic cloves, minced
• 2 tsp. chili powder
• 2 cans (14.5 ounce each) vegetable broth
• 1 can (15 ounces) canned pumpkin
• ½ tsp. salt
• Dash cayenne pepper
• 2 Tbsp lime juice
1. In large saucepan, sauté onion and red pepper in oil until tender.
2. Add corn, jalapeno, garlic and chili powder; sauté 2 minutes longer.
3. Stir in broth, pumpkin, salt and cayenne until blended. Bring to a boil.
Reduce heat: cover and simmer for 10 minutes. Stir in lime juice.