Salsa Pumpkin Soup
Feb 18, 2015
Salsa Pumpkin Soup
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.
Notes
Recipe from Half Your Plate friend Laurie Barker Jackman
*Note: You can either roast a pumpkin to get your puree or use canned
Nutrition
Calories: 220kcalCarbohydrates: 40gProtein: 12gFat: 1gSodium: 390mg
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