As the days grow shorter and the air begins to carry a chill, there’s a yearning for comfort and warmth. Enter our Spicy Corn and Pumpkin Soup, a vibrant creation that’s sure to set the tone for a cozy dinner ahead. With the gentle heat of spices, the sweetness of corn, and the creamy embrace of pumpkin, this soup awakens the senses and wraps you in a comforting hug.
It’s the perfect way to kick off your evening, filling your home with the inviting aroma of autumn and the promise of a heartwarming meal. So ladle up a serving, garnish as you please, and let the enchanting flavors of this soup warm your soul.
Ingredients:
- 4 slices bacon, chopped
- 2 cups frozen fajita-style peppers and onions
- 2 cups fresh or frozen corn
- 1 15-oz. can pumpkin
- 2 14-oz. cans of chicken broth
- 1/4 t. red pepper flakes
- 1 5-oz. can evaporated milk
Directions:
- Heat a large soup pan over medium-high heat for 2 minutes. Add bacon and saute for 3-5 minutes or until crisp. Remove bacon to a paper towel-covered plate to drain. Reserve 1 tablespoon of bacon drippings in the pot.
- Heat drippings over medium-high heat. Add fajita veggies and cook for 5 minutes or until golden brown.
- Add corn, pumpkin, chicken broth, and red pepper flakes, if using; stir to combine.
- Bring to a boil and reduce heat to medium-low heat. Cover and cook for 20 minutes.
- Add evaporated milk and cooked bacon to the soup, stirring to combine. Cook over medium-low heat for 2 minutes and serve.