Mexican Corn And Pumpkin Soup - cooking recipe

Ingredients

1 tablespoon extra virgin olive oil
10 ounces corn, frozen
1 teaspoon chili powder
15 ounces pumpkin puree
2 cups water
salt, to taste

Preparation

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