Monday, November 1, 2010

Spicy Pumpkin Soup

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.

pumpkinsoup 003 Ingredients:

  • 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.

Makes about 4-6 servings. pumpkinsoup 012


  1. I can't get enough of it either so I am all over this! Love the southwestern flavors in it!