Serves: 7

This is a perfect soup for cool fall and winter evenings. It’s slightly spicy and a perfect complement to grilled sandwiches.    

Ingredients:

• 1 large onion, chopped
• 1 medium sweet red pepper, chopped
• 2 Tbsp. margarine
• 2 cups corn kernels, fresh or frozen
• 1 jalapeno pepper, seeded and chopped
•  2 garlic cloves, minced
•  2 tsp chili powder
•  2 cans (29 oz total) vegetable broth, low-sodium
•  1 ¾ cups pumpkin purée
•  ½ tsp salt
•   Dash cayenne pepper
•   2 Tbsp. lime juice

Directions:

• In a large saucepan, sauté onion and red pepper in margarine until almost tender. 
• Add the corn (thawed if frozen), jalapenos, garlic, and chili powder. 
• Sauté for 2 minutes longer. 
• Stir in the broth, pumpkin, salt, and cayenne pepper until blended. 
• Bring to a boil. Once brought to a boil, reduce the heat, cover, and simmer for 10 minutes. 
• Stir in lime juice and serve.

Recipe courtesy of the North Carolina State Plants for Human Health Institute