Sometimes, a delicious and unique recipe only needs a few simple and healthy ingredients. In this case, all of the items came right out of my pantry and freezer and I’ll bet you have similar inspiration in your own kitchen! While I do love to use fresh ingredients, sometimes I just need to open some cans and combine in a pot. This was one of those days! I took the red-eye from Seattle to New York with my husband and 2 children and while they slept the whole way, my chair wouldn’t recline so I was stuck with Zach’s legs in my lap and some very rude people in front of me talking loudly for 4.5 hours straight. Oh man, I could talk about that flight forever, but I would rather tell you all about the soup instead.
Creamed Corn and Crab Pumpkin Soup Ingredients
makes 2-4 servings
1 15 oz can creamed style sweet corn
1 15 oz can pure pumpkin puree
3/4 tsp chili jalapeno powder
1/2 tsp chili powder
1/2 tsp dried sage
1/2-3/4 cup water
1 cup imitation crab meat, chopped
salt and pepper to taste
I then added the spices. You can add a little more or a little less of each space based on the level of heat you prefer. The measurements that I provided above added a slight amount of heat without burning my mouth.
As the mixture began to heat up, I added around 1/2 cup water, maybe a little more, to thin the soup. Just like with the spices, add the amount of water based on the thickness you prefer for your soup. I then added some fresh cracked salt and pepper to taste.
And that’s it! The soup was done and ready to eat. The creamy texture of the pumpkin and sweet corn worked so well with the mild heat of the chili powders and sage. If you don’t like crab, you don’t need to add it but I enjoy the flavor and texture as well as the added protein to the soup. This dish is definitely a new healthy Fall favorite for me and might even pop up at my Thanksgiving table.