Mexican Corn and Pumpkin Soup
"From Everyday with Racheal Ray mag. I love pumpkin....mmmmm!"
- Ready In:
- 20mins
- Ingredients:
- 6
- Yields:
-
4 cups
- Serves:
- 2-4
ingredients
- 1 tablespoon extra virgin olive oil
- 10 ounces corn, frozen
- 1 teaspoon chili powder
- 15 ounces pumpkin puree
- 2 cups water
- salt, to taste
directions
- Heat EVOO in saucepan over medium-high heat.
- Add corn and chili powder; cook-stirring until fragrant (about 1 min).
- Stir in pumpkin and water; season with salt.
- Simmer until thickened slightly (about 5 min).
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RECIPE SUBMITTED BY
I am a Colorado ski bum at heart, but am currently stuck in Miami, FL of all places working on my Doctoral degree in physical therapy at UM. I can't wait until I graduate and can get back to the mountains! 2 more years, 2 more years...I love to cook and find it a great way to relax and slow down after classes and I can't wait until I have more free time to be able to do it. I have been in the Air National Guard with Colorado and Florida for the last four years and have been fortunate enough to taste many different foods and stretch my palate. I have lots of recipes waiting to be posted and when I finally get the time I will, so stand by!
