Cochise Corn & Black Bean Pumpkin Soup

Carly Casper

Ingredients: 

  • 3 cloves garlic crushed
  • 1 tbsp chili powder
  • 1/2 tsp cumin
  • 4 cups no salt added broth
  • 2 cups of canned pumpkin
  • 1 can black beans rinsed and drained
  • 1 cup fresh corn
  • 3/4 Cup Cochise Corn & Black Bean Salsa
  • plain Greek yogurt for garnish

 

Instructions: 

  1. In a pot, saute garlic, chili powder and cumin until fragrant, about 1 minute.
  2. Add broth and bring to a simmer.
  3. Add pumpkin and stir
  4. Add beans and salsa
  5. Serve with a dollop of Greek yogurt or Sour cream 
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