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Spicy Pumpkin & Corn Soup

A seriously quick dish, it can satisfy a hungry household in 15 minutes. My family loves sharing this soup with cornbread, or you can add a zesty kick with some Rotel. — Heather Rorex, Winnemucca, Nevada
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    8 servings

Ingredients

  • 1 can (15 ounces) pumpkin
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1-1/2 cups frozen corn
  • 1 can (10 ounces) diced tomatoes and green chiles
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 1/4 teaspoon pepper

Directions

  • In a large saucepan, mix all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until slightly thickened, stirring occasionally.
    Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.
Nutrition Facts
3/4 cup: 100 calories, 0 fat (0 saturated fat), 0 cholesterol, 542mg sodium, 20g carbohydrate (3g sugars, 5g fiber), 6g protein. Diabetic Exchanges: 1 starch.

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