Southwest Pumpkin Corn Soup

1 large onion, chopped

1 large sweet red pepper, chopped

1 Tbs butter

1 Tbs olive oil

2 cups (10 oz.) fresh or frozen corn, thawed

1 jalapeno pepper, seeded and chopped

2 garlic cloves, minced

2 tsp chili powder

dash cayenne pepper

2 cans (14-1/2 oz) vegetable broth

1 can (15 oz) solid-pack pumpkin

2 Tbs lime juice


Thaw corn (if frozen)


In a large saucepan, saute onion and red pepper in butter and oil until almost tender.


Add the corn, jalapeno, garlic, chili powder, and cayenne; saute 2 minutes longer.


Stir in the broth and pumpkin until blended. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.


Stir in lime juice.

Servings: 4