Mexican Corn and Pumpkin Soup |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 8 |
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From Everyday with Racheal Ray mag. I love pumpkin....mmmmm! Ingredients:
1 tablespoon extra virgin olive oil |
10 ounces corn, frozen |
1 teaspoon chili powder |
15 ounces pumpkin puree |
2 cups water |
salt, to taste |
Directions:
1. Heat EVOO in saucepan over medium-high heat.
2. Add corn and chili powder; cook-stirring until fragrant (about 1 min).
3. Stir in pumpkin and water; season with salt.
4. Simmer until thickened slightly (about 5 min).
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