Sassy Salsa Pumpkin Soup

Another Hungry-Girl recipe. This obsession will die down soon, I promise! (Except that everything I try is fabulous!) This is a great soup for a chilly day. It was even better the second day, as the soup thickened up a good deal. I'm a cheese lover so I of course topped the soup with a Mexican Cheese mix, and it was a great addition.

Ingredients:
4 c. fat-free broth (chicken or vegetable)
One 15-ounce can pure pumpkin
One 15-ounce can black beans, drained and rinsed
1 cup canned sweet corn kernels
3/4 c. salsa
1 Tbsp minced garlic
1 tsp chili powder
1/2 tsp ground cumin
Optional toppings: shredded cheese, sour cream, or chopped scallions

1. Spray a medium pot with nonstick spray and bring to medium heat on the stove. Place garlic in the pot. Stir and cook for 1 minute. Add broth and spices, and bring to a simmer.
2. Add pumpkin and mix well. Add the remaining ingredients, stir, and bring soup to a boil. Reduce heat to low and simmer for 10 minutes.

Makes 4 servings.

Per serving (1 generous cup): 177 calories, 1 g fat, 991mg sodium, 35g carbs, 8.5g fiber, 8g sugars, 9g protein.