Mexican Pumpkin Soup

Prep Time: 45 minutes

Servings: 8

Ingredients:

• 2 red bell peppers
• 2 fresh tomatoes, chopped
• 1 15-ounce can Mexican-style stewed tomatoes
• 1 tablespoon each cumin and chili powder
• 3 cups chicken broth
• 1 15-ounce can cream style corn
• 1 15-ounce can black beans, drained and rinsed
• 1 15-ounce can pumpkin
• 1 tablespoon olive oil
• 1 large onion
• 2 cloves garlic, chopped
• salt and pepper

 

Directions:

1. Sauté red pepper, onion and garlic in olive oil until soft.
2. Add tomatoes, broth, seasonings and pumpkin.
3. Simmer 10 minutes.
4. Add corn and beans.
5. Cover and simmer for 30 minutes.
6. Season with salt and pepper.

 

Nutrition Information:

• Calories: 306 kcal
• Protein: 16.4 g
• Carbohydrates: 55.5 g
• Fat: 3.9 g
• Fiber: 12.6 g