Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Yield 4 servings

Ingredients

  • 3 cloves garlic crushed
  • 1 tbsp chili powder
  • 1/2 tsp cumin
  • 4 cups no salt added broth
  • 2 cups pumpkin canned*
  • 1 can black beans rinsed and drained
  • 1 cup fresh corn
  • 3/4 cup salsa
  • plain Greek yogurt for garnish

Instructions

  • In a pot, saute garlic, chili powder and cumin until fragrant, about 1 minute.
  • Add broth and bring to a simmer.
  • Add pumpkin and stir. Add beans, corn, salsa and bring to a simmer.
  • Serve with a dollop of Greek yogurt.
Nutrition Facts
Salsa Pumpkin Soup
Amount per Serving
Calories
220
% Daily Value*
Fat
 
1
g
2
%
Sodium
 
390
mg
17
%
Carbohydrates
 
40
g
13
%
Protein
 
12
g
24
%
* Percent Daily Values are based on a 2000 calorie diet.

Tips & Notes

Recipe from Half Your Plate friend Laurie Barker Jackman
*Note: You can either roast a pumpkin to get your puree or use canned

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