Mexican Corn and Pumpkin Soup
From Everyday with Racheal Ray mag. I love pumpkin....mmmmm!
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 1tablespoon extra virgin olive oil
- 10
- 1teaspoon chili powder
- 15ounces pumpkin puree
- 2cups water
-
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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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