Chunky Pumpkin Corn Soup
  • Number of Servings: 8
Ingredients
0.25 tsp Pepper, black0.12 tsp Pepper, red or cayenne0.25 tsp Salt1.5 tsp Thyme, fresh1.5 cup kernels Yellow Sweet Corn, Frozen1.5 tsp Garlic2.0 leek Leeks6.0 cup, mashed Pumpkin, cooked6.0 cup Vegetable Broth3.0 tbsp Crisco Pure Vegetable Oil3.0 cup Bell peppers (Green, Red, Yellow, Orange)
Directions
Dutch oven cook chopped leeks in medium heated oil 5 minutes then add garlic cook 2 more minutes. Reduce to medium low heat. Add peppers cook 8 minutes. Add pumpkin chunks, broth, corn, thyme, salt , pepper and cayenne. Cover cook low 30 minutes until pumpkin ismoo tender. Can add bay leave or 2 before covering, remember to remove after done cooking. Serving Size: 1.5 cups

Number of Servings: 8.0

Recipe submitted by SparkPeople user SUPERVALVE1.
Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 152.1
  • Total Fat: 6.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,220.0 mg
  • Total Carbs: 25.3 g
  • Dietary Fiber: 3.9 g
  • Protein: 3.2 g

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