A seriously quick dish, it can satisfy a hungry household in 15 minutes. My family loves sharing this soup with cornbread, or you can add a zesty kick with some Rotel. — Heather Rorex, Winnemucca, Nevada
Can you freeze Spicy Pumpkin & Corn Soup?
Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.
Ingredients
- 1 can (15 ounces) pumpkin
- 1 can (15 ounces) black beans, rinsed and drained
- 1-1/2 cups frozen corn
- 1 can (10 ounces) diced tomatoes and green chiles
- 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
- 1/4 teaspoon pepper
Directions
- In a large saucepan, mix all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until slightly thickened, stirring occasionally.
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