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Harvest Pumpkin Soup ingredients 1 onion chopped2 cans reduced-sodium, fat free chicken broth 1/2 tsp freshly ground black pepper 1/2 tsp ground cumin 1/4 tsp. salt (optional) 1 whole red bell pepper, chopped 1 cup frozen hash brown potatoes, thawed 1 can whole kernel corn, drained 2 cans solid packed pumpkin directions Coat a 3-quart pot with cooking spray, and preheat over medium-high heat. Add the onion and red pepper and cook, stirring frequently, for 4 to 5 minutes, or just until the onion is soft. Add the broth, potatoes, and corn to the pot, and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 5 minutes, or until the red pepper is soft. Add the pumpkin, black pepper, cumin, and salt, if desired, to the broth mixture, and stir to mix well. Heat though and serve immediately. |
