Mexican Corn and Pumpkin Soup
Ready In: 20 mins
Serves: 2-4
Yields: 4 cups
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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