Corn and Red Pepper Soup Recipe

Directions:

1. In a 3-qt.
2. Saucepan, cook bell pepper and onion in butter until tender.
3. Add chicken broth, corn, and cumin, heating until mixture comes to a boil.
4. Cover pan and simmer 20 minutes.
5. Carefully puree soup in a blender or food processor and pour through a sieve into pan, pressing with a spoon or spatula to get all the soup; discard any pulp.
6. Stir in sour cream until smooth.
7. Add salt and pepper; check to taste.
8. Reheat if necessary and serve in bowls garnished with toasted pine nuts.