Southwest Pumpkin Corn Soup
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1 large onion, chopped
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1 large sweet red pepper, chopped
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1 Tbs butter
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1 Tbs olive oil
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2 cups (10 oz.) fresh or frozen corn, thawed
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1 jalapeno pepper, seeded and chopped
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2 garlic cloves, minced
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2 tsp chili powder
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dash cayenne pepper
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2 cans (14-1/2 oz) vegetable broth
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1 can (15 oz) solid-pack pumpkin
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2 Tbs lime juice
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1
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Thaw corn (if frozen)
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2
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In a large saucepan, saute onion and red pepper in butter and oil until almost tender.
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3
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Add the corn, jalapeno, garlic, chili powder, and cayenne; saute 2 minutes longer.
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4
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Stir in the broth and pumpkin until blended. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
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5
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Stir in lime juice.
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Servings: 4
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