Spicy Pumpkin Soup

My pumpkin obsession continues! I have been wanting to dive into my pumpkin baking but always end up with excess pure pumpkin. I found a great recipe from Lisa Lillien's first recipe book, Hungry Girl- Recipes and Survival Strategies for Guilt Free Eating in the Real World (Amazon.com Link!). The book is really good and offers recipe ideas that are practical and often include kitchen staples! Love it!

So I modified the recipe a little bit because I did not have some of the ingredients but it turned out to be a hearty but not heavy soup that will be delightful tomorrow during our rainy day.

Ingredients
-16 oz. pure pumpkin
-16 oz. low-sodium vegetable broth (or chicken broth if you like)
-15 oz. black beans drained and rinsed (1 average size can)
-1 cup sweet corn (I used canned but use a fresh ear if you have it!)
-1/2 tsp cumin
-2 cloves of garlic minced
-1/2 tsp red pepper flakes
-1/4 cup prepared salsa (any spice level you prefer)
-8 oz water
-1 tsp olive oil
-Optional- dollop of fat-free sour cream or plain fat free Greek yogurt

Pour oil into a medium saucepan. Add garlic and allow to simmer.

Add chicken broth, water, cumin and red pepper. Bring to a simmer.

Mix pumpkin until smooth (will look watery). Add in corn, beans and salsa.

Stir and simmer for 15 minutes.

Serve with/without sour cream and enjoy!!