"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Pumpkin Corn Soup Recipe

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This recipe for Pumpkin Corn Soup, by , is from The Team Supreme Figure and Fitness Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amber Krasemann
Added: Monday, March 24, 2008


Serves 7
Prep: 20 minutes
Cook: 25 minutes

1 large onion, chopped
1 medium sweet red pepper, chopped
2 tbsp. butter
2 cups fresh or frozen corn
1 jalapeño pepper, seeded and chopped
2 garlic cloves, minced
2 tsp. chili powder
2 14.5 oz cans reduced-sodium vegetable broth
1 15oz can solid pack pumpkin
½ tsp. salt
Dash of cayenne pepper
2 tbsp. lime juice

1.) In a large saucepan, sauté onion and red pepper in butter until almost tender. Add the corn, jalapeño, garlic and chili powder; sauté together 2 minutes longer.

2.) 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.

Nutrition (1 cup)
120 Calories
5g Fat / 2g Saturated fat
20g Carbohydrate
5g Fiber
4g Protein

© Cooking Light




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