Southwestern Pumpkin Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 cloves garlic, minced1/2 teaspoon each: cayenne, chili powder, cumin4 cups water4 teaspoons vegetable (or chicken) bouillon(or substitute 4 cups vegetable (or chicken) stock)2 1/2 cups pureed pumpkin1 3/4 cups corn (1 can), drained and rinsed1 3/4 cups black beans (1 can), drained and rinsed1 1/2 cups rotel (1 can)
(Boil the pumpkin in water until tender. Drain and cool, puree in a food processor, blender, or with and immersion blender)
Saute the minced garlic in a large soup pot sprayed with cooking spray for a minute or two. Add the seasonings, bouillon and water (or stock/broth). Stir in the pumpkin, corn, black beans, salsa, and rotel. Bring to boil, reduce to a simmer. Allow to simmer about 10 minutes.
Can be served with shredded cheddar and/or sour cream, corn chips or bread sticks (not included in nutritional analysis)
Makes 6-2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user CKBYMOMMY.
Saute the minced garlic in a large soup pot sprayed with cooking spray for a minute or two. Add the seasonings, bouillon and water (or stock/broth). Stir in the pumpkin, corn, black beans, salsa, and rotel. Bring to boil, reduce to a simmer. Allow to simmer about 10 minutes.
Can be served with shredded cheddar and/or sour cream, corn chips or bread sticks (not included in nutritional analysis)
Makes 6-2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user CKBYMOMMY.
Nutritional Info Amount Per Serving
- Calories: 159.0
- Total Fat: 1.2 g
- Cholesterol: 0.2 mg
- Sodium: 885.5 mg
- Total Carbs: 32.7 g
- Dietary Fiber: 8.4 g
- Protein: 8.0 g
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