4 cups Fat-Free Broth (Chicken or Vegetable)
(1) 15 oz can pure pumpkin
(1) 15 oz can black beans, drained and rinsed
1 cup canned sweet corn kernels
3/4 cup salsa
1 Tbsp minced garlic
1 tsp chili powder
1/2 tsp ground cumin
Optional Toppings: shredded, low-fat cheddar cheese, fat-free sour cream, chopped scallions
Spray medium pot with non-stick spray and bring to medium heat on the stove. Place garlic in the pot. Stir & cook for 1 minutes. Add broth and spices, and bring to a simmer.
Add pumpkin and mix well. Add the remaining ingredients, stir, and bring soup to a boil. Reduce heat to low and simmer for 10 minutes.
Makes 4 Servings
Per Serving (1 cup): 177 calories, 1g fat, 991mg sodium, 35 carbs, 8.5g fiber, 8g sugar, 9g protein
This recipe seems really strange- like a mish mash of weirdness and you wouldn't think that pumpkin would go with salsa in a soup. I actually saw this displayed on the TV show "The Doctors". It looked interesting to say the least.
I decided to try it out!
Hungry Girl's pumpkin recipes do not sit well in my books thus far... well, this one has redeemed HG and Pumpkin! This soup is actually quite tasty! I am impressed. It is also very filling with all the fiber. One cup is plenty since it is so thick. I have been eating this with a sandwich or a side of veggies. It is perfectly filling for lunches. You can't even taste the pumpkin.
If I could change one thing, I may put less salsa in next time. I used Hot salsa, so I may try a more mild one in hopes that would tone down the dip-like taste.
I will definitely be making this one again!