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Mexican Corn and Pumpkin Soup

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“From Everyday with Racheal Ray mag. I love pumpkin....mmmmm!”
READY IN:
20mins
SERVES:
2-4
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat EVOO in saucepan over medium-high heat.
  2. Add corn and chili powder; cook-stirring until fragrant (about 1 min).
  3. Stir in pumpkin and water; season with salt.
  4. Simmer until thickened slightly (about 5 min).

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