Yep, I’m still on my pumpkin kick. Sorry for the redundancy but I just cannot get enough of the stuff. But I think you’ll really like this one.
- 4 cups vegetable broth
- 2 1/2 cups pumpkin puree
- 15 oz can black beans, drained and rinsed
- 1 cup sweet corn
- 1 can Rotel (or salsa)
- 1 TBSP minced garlic
- 1 TSP chili powder
- 1/2 TSP ground cumin
- 1/2 TSP cayenne pepper
- Optional toppings: sour cream, greek yogurt, shredded cheese, guacamole
Spray a medium pot with nonstick spray and bring to medium heat. Place garlic in pot. Stir and cook for about a minute. Add broth, chili powder, ground cumin and cayenne pepper. Bring to a simmer.
Add pumpkin and mix well. Add remaining ingredients, stir, and bring to a boil. Reduce heat to low and simmer for about 10 minutes.
Top with any of the optional ingredients before serving.