Easy Corn and Pumpkin Soup Recipe

Ingredients

Directions

  1. Combine the olive oil and chili powder in a medium soup pan.
  2. Add the corn to the pan. Stir thoroughly.
  3. Cook the corn over low heat for about 1 minute.
  4. Add the water and the pumpkin to the corn. Stir thoroughly.
  5. Simmer over low heat until hot and bubbly.
  6. Serve hot.
  7. Refrigerate or heat any uneaten easy corn and pumpkin soup.

Image Credits

Easy Corn and Pumpkin Soup © 2012 Heather Johnson

Heather Johnson

Heather Johnson is a mother, wife, writer, librarian, and linguist. She earned a BA in English studies with a minor in creative writing from Illinois State University in May 2007, an MS in library and information science from the University of Illinois at Urbana-Champaign in May 2009, and an MS in English studies with an emphasis in linguistics at Illinois State University in December 2011.

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