Pumpkin Corn Soup

Did you stock up on the after the holidays 25 cent sale cans of Libby's Pumpkin, too? Here's a different, savory use for canned pumpkin. From the October/November 2007 issue of Light and Tasty, page 50. My changes/substitutions are in italics. I thought it was a nice twist on a vegetable soup. Grade: B+/I'll make it again (no one else in my family will touch this, so I hope it freezes well!)

PUMPKIN CORN SOUP

1 large onion, chopped...1 medium sweet red pepper, chopped...2 tablespoons olive oil...1 11 ounce can Green Giant Niblets corn...2 minced garlic cloves...1 teaspoon Penzeys Chili Powder...1 teaspoon Penzeys Chili Con Carne...32 ounces vegetable broth, made with 1 tablepoon of Penzeys Vegetable Soup Base + 32 ounces water...1 15 ounce can pumpkin...dash cayenne pepper...1/2 teaspoon salt...(omitted: 1 jalapeno pepper seeded and chopped, 2 tablespoons lime juice) (substituted for 2 tablespoons butter, 2 cups fresh or frozen/thawed corn, 2 14.5 ounce cans vegetable broth, 2 teaspoons chili powder)

In medium/large pot, saute onion and red pepper in oil until almost tender. Add the corn, garlic and chili powder, saute 2 minutes longer. Stir in broth, pumpkin, salt and cayenne until blended. Bring to a boil, reduce heat, cover and simmer for 10 minutes. 7 servings.

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Update April 23, 2009 -- I've made it it serveral times since, and instead of a can of corn, in this version I used 2 cups of Costco's frozen organic mixed vegetables (corn, green beans, peas and carrots). A very tasty substitute combination!