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Prep Time: 3 Minutes Cook Time: 12 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Adopted recipe! Pumpkin gives this soup great creamy texture. Ingredients:
1 teaspoon canola oil |
1 tablespoon minced garlic |
1 tablespoon chili powder |
1/2 teaspoon ground cumin |
4 cups chicken broth |
1 (19 ounce) can chickpeas, rinsed |
1 (15 ounce) can solid-pack pumpkin |
1 cup corn kernel, frozen or canned |
3/4 cup bottled mild salsa |
shredded cheese (optional) |
sour cream (optional) |
Directions:
1. Heat oil in a 3-qt saucepan.
2. Add garlic, chili powder and cumin.
3. Stir over medium heat for 1 minute.
4. Add broth, increase heat then stir in chick-peas, pumpkin, corn and salsa.
5. Bring to a boil the reduce heat and simmer for 10 minutes to develop flavors.
6. Ladle into soup bowls and garnish with cheese and sour cream, if desired.
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