Yummy Recipe using Pumpkin!

My sister-in-law’s friend Kate, her husband Colin and adorable little boy, Keaton.  She is also a fellow mom blogger and I would like to call her my friend as well since we bonded at a wedding over our stock of wine (they don’t serve during dinner so we had to stock up…).  Anyway, the whole point of this is that I promised I would post a yummy pumpkin soup recipe I had used previously.  This is super delicious (and easy!).  And of course, you can purchase your pie pumpkins at Lapacek’s Orchard065I got the basis for this recipe from a Hungry Girl cookbook but I have tweaked it a bit…

Salsa Pumpkin Soup

4 cups fat-free broth (chicken or vegetable)

1-1/2 cups of pumpkin puree (from a pie pumpkin…cook just like a squash)

One 15-oz can black beans, drained

1 cup canned sweet corn kernels (or a bag of frozen sweet corn from your freezer)

1-1/2 cups salsa

1 T minced garlic

1 tsp. chili powder

1/2 tsp. ground cumin

Optional toppings:  Shredded fat-free or low-fat cheese, fat-free sour cream, chopped scallions saltines OR tortilla chips

In a medium pot on medium heat combine the garlic, broth and spices.  Bring to a simmer.

Add pumpkin and remaining ingredients.  Mix well, and bring soup to a boil.  Reduce heat to low and simmer for 10 minutes.

If you like, top each cup with any of the optional ingredients before serving. 

Makes 4 servings

ENJOY!  I know my mother-in-law and I did!


  1. sounds delish. but i would have to leave the beans out. too lazy for caps tonight, sorry!

  2. Sounds like a quirky combination that might win a Quickfire Challenge on Top Chef! I love finding unique recipes, thanks for sharing this one.

    I like your blog. Found you through Mom Bloggers Follow Group. I am following and looking forward to read more.

  3. Yay! Yay! Yay! I've been waiting for this and can't wait to try it. I ran the ingredients past Collin last night and eventhough it has pumpkin he has agreed to try it! Score!! I'll keep you posted on the results.


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