Tuesday, October 28, 2014

Kit's Spicy Pumpkin Soup

It is almost November, and it finally feels like Fall! So, this is the perfect time for Kit's Spicy Pumpkin Soup. Kit is not only a truly amazing woman, she is also one of the best cooks I know. (Thank you, dear friend, for this taste of autumn. I think of you every time I make it.)

This recipe is easy, nutritious and delicious:

Spicy Pumpkin Soup

1 T oil (I use olive oil)
1 T garlic powder
1 T chili powder
1/2 t ground cumin
4 c chicken broth (from bullion cubes) or vegetable broth
1 15 oz can solid pack pumpkin
3/4 c bottled medium spicy salsa
1 19 oz can chick peas, rinsed, (or black beans, if you prefer)
1 c corn kernels, canned or frozen

Heat oil in a 3 quart saucepan. Add garlic and chili powder and ground cumin. Stir over medium heat for one minute. Add broth. Stir in chick peas, pumpkin, corn and salsa. Bring to a boil, reduce heat, and simmer 10 minutes to develop flavors. Serve with cheese and sour cream.
Note: You can add cooked, diced chicken for the meat-lovers in your family.

This soup pairs beautifully with biscuits, yummy rolls, tortilla chips, or crusty artisan breads. For a sweeter mix, make up a batch of these easy Two Ingredient Pumpkin Muffins. (Make that three ingredients if you throw in a cup of semi-sweet chocolate chips--which, of course, you should.)

1 Spice Cake Mix
1 15 oz can solid pack pumpkin

Preheat oven to 350 degrees. Mix dry cake mix and pumpkin well with mixer. (Add chocolate chips, if desired.)  Fill muffin papers 2/3 full. Bake 14 to 17 minutes.


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