Pumpkin Corn Soup

Daylight Saving Time has never really bugged me in the past. I was born and raised in Phoenix, Arizona and we don't switch time there. I always enjoyed that and it was weird having to change time once I left Arizona. But still... It never really bugged me. Sure, it takes a couple days to get used to the difference, but it isn't so bad.

But now? Let's just say DST and I are not friends! I have gotten so used to the natural light coming in my dining room at dinner time. I am not claiming to be some awesome food photographer but the natural light definately helps. Now there is NO light at dinner. If I want a decent picture, I need to eat by 4! I'm sure I'll get used to it soon, but in the meantime, the pictures may not be great! :)

Now onto the soup! This soup in PHENOMENAL! Pumpkin, corn, black beans, red pepper, chili powder, lime juice, and a jalepeno (if you want it spicier). SO GOOD! The only thing that would've made it better would have been a dollop of sour cream right on top. I loved this soup and will be making it again and again!

Have a great weekend!


Pumpkin Corn Soup
Recipe from Krista's Kitchen

1 large onion, chopped
1 medium sweet red pepper, chopped
2 tablespoons butter
2 cups fresh or frozen corn, thawed
1 jalapeno pepper, seeded and chopped
2 garlic cloves, minced
2 teaspoons chili powder
2 cans (14-1/2 ounces each) vegetable broth
1 can (15 ounces) solid-pack pumpkin
1 can (15 ounces) black beans, drained and rinsed
1/2 teaspoon salt or more to taste
Dash cayenne pepper
2 tablespoons lime juice

In a large saucepan, saute onion and red pepper in butter until almost tender. Add the corn, jalapeno, garlic and chili powder; saute 2 minutes longer.

Stir in the broth, pumpkin, black beans, salt and cayenne until blended. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in lime juice.