Southwestern Pumpkin-Corn Soup Recipe. www.craftoflaughter.comWhen I’m craving something warm, soothing, and ultimately delish to the tummy, I head for my favorite soup recipe:

Southwestern Pumpkin-Corn Soup Recipe. www.craftoflaughter.com Southwestern Pumpkin-Corn Soup Recipe. www.craftoflaughter.com Southwestern Pumpkin-Corn Soup Recipe. www.craftoflaughter.com Southwestern Pumpkin-Corn Soup Recipe. www.craftoflaughter.comSouthwestern Pumpkin-Corn Soup

Makes 2 generous servings

Ingredients:

1 tbsp olive oil

1/4 small onion, diced

8 oz frozen corn

2 tbsp chili powder

1 14-oz can of pure pumpkin puree

2 – 2.5 cups of water or chicken stock (depending on how thin you like your soup)

Salt and Pepper to taste

Small handful of chopped chives (optional)

Stove Top Directions:

Heat the oil in a medium pot. Add onions and saute for 2 minutes until soft and brown. Add corn and chili powder. Saute 1 – 2 minutes until hot and fragrant. Add pumpkin and stock. Stir until mixed, bring to a simmer. Simmer for about 20 min or so to meld flavors together. Stir in salt and pepper, as desired. Remove from heat, serve into bowls. Top with chives as desired.

Instant Pot (Pressure Cooker) Directions:

Using the saute/brown feature, heat the oil. Add the onions and saute for 2 minutes until soft and brown. Add corn and chili powder. Saute 1 – 2 minutes until hot and fragrant. Add pumpkin and stock, giving a quick stir to blend. Place lid on and pressure cook using the Soup setting for 8 minutes. Natural release for 10 minutes, then quick release to finish up. Stir in salt and pepper, as desired. Remove from heat, serve into bowls. Top with chives as desired.

Delicious.

Southwestern Pumpkin-Corn Soup Recipe. www.craftoflaughter.com

Tabetha
A freelance editor, writer, and knitwear designer attempting to also raise a family, practice photography, and stay organized without losing my mind.