Salsa Pumpkin Soup
Ingredients
- 3 cloves garlic, crushed
- 1 Tbsp chili powder
- ½ tsp cumin
- 4 cups no salt added broth
- 2 cups canned pure pumpkin
- 1, 19oz can black beans, rinsed and drained
- 1 cup frozen corn
- ¾ cup salsa
- Plain Greek yogurt for garnish
Nutritional Information
Preparation
In a pot, saute garlic, chili powder and cumin until fragrant, about 1 minute.
Add broth and bring to a simmer.
Add pumpkin and stir. Add beans, corn, salsa and bring to a simmer.
Serve with a dollop of Greek yogurt.
Laurie's Tip
I am becoming pumpkin obsessed. It happens about this time every year. I just love the flavour and want to put it in everything! This week I experimented with pumpkin fudge, pumpkin spice lattes…but found this pumpkin salsa soup to be the perfect one to share! Canned pumpkin is so versatile and can be added to many things. It is great for thickening this soup and giving it a mighty boost of the powerful antioxidant Vitamin A! I love that the ingredients in this recipe are something we probably all have on hand so this would be easy to put together and a warm hearty meal for these cooler days! Hope you enjoy!
