I love my Hungry Girl cookbook (thank you, you know who!). If you're looking for a super easy soup recipe and want to use up the extra pumpkin on your shelf, try this. It got rave reviews in our house. Don't fear the pumpkin taste. We hardly knew it was in there!
-4 cups fat free vegetable broth (I used two cans)
-one 15 oz can pure pumpkin (I probably used about 24 oz)
-one 15 oz can black beans, drained & rinsed (I used pinto beans since we were all out of black beans)
-1 cup canned corn (I used the entire can)
-3/4 cup of salsa
-1 T minced garlic
-1 t chili powder
-1/2 t ground cumin
optional: shredded fat free cheese, ff sour cream or chopped scallions
Spray a pot with nonstick spray and bring to medium heat on stove. Place garlic in pot. Stir and cook for 1 minute. Add broth and spices; bring to simmer.
Add pumpkin and mix well. Add remaining ingredients, stir and bring soup to a boil. Reduce heat to low and simmer for 10 minutes.
If you like, top each cup with any of the optional ingredients.
3 comments:
Sounds delish! Can you really go wrong with salsa?! I think not!
We're only beginning to realize the possibilities! Did you say S A L S A?
Salsa and Pumpkin??? I would have never thought!!
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