Pumpkin Corn Soup Recipe - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1 large onion, chopped
- 1 medium sweet red pepper, chopped
- 2 tablespoons butter
- 2 cups fresh or frozen corn, thawed
- 1 jalapeno pepper, seeded and chopped
- 2 garlic cloves, minced
- 2 teaspoons chili powder
- 2 cans (14-1/2 ounces each) vegetable broth
- 1 can (15 ounces) solid-pack pumpkin
- 1/2 teaspoon salt
- Dash cayenne pepper
- 2 tablespoons lime juice
Instructions
- In a large saucepan, saute onion and red pepper in butter until almost tender. Add the corn, jalapeno, garlic and chili powder; saute 2 minutes longer.
- Stir in the broth, pumpkin, salt and cayenne until blended. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in lime juice.
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