Pumpkin-corn-veggie Soup RecipeTagged in Vegetarian
Chop the onion, peppers, carrot, and
squash into whatever sized pieces suit
your fancy. Cook the chopped veggies
and corn with the spices in the oil
until they're starting to get soft and
fragrant. Add the broth and pumpkin and
stir to combine everything. Add water
if you want to make it a bit thinner.
Let it simmer for 10-15 minutes or until
you can't wait any longer :-)
Divided into 3 portions, each serving
has about 175 calories and about 3 g
Try it with vegan sour cream - it's really good!
I didn't include amounts of the spices
because it is quite personal how spicy
you want it. Also, watch out for added
sugar and/or salt in canned corn. If
you can't find it without sugar/salt
(and want it that way) you can of course
use fresh corn (off the ear) or frozen
it's about 1 1/2 cups of corn.
- 1 small can pumpkin (NOT pumpkin pie filling!)
- 1 can corn (15 oz/400 g)
- 1 can vegetable broth (15 oz/400 g)
- 1 medium onion
- 1/2 medium green pepper
- 1/2 medium sweet red pepper
- 1 small summer squash or zucchini (or a little of both)
- 1 medium carrot
- 1-2 teaspoon olive oil
- curry powder
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