Spicy Corn and Pumpkin Soup

Ingredients

4 slices	H-E-B Jalapeño or Regular Bacon, chopped
1 package (16 oz.)	H-E-B Ready, Fresh, Go!® Fajita Vegetables
2 cups	H-E-B Super Sweet Corn
1 can (15 oz.)	Hill Country Fare Solid Pumpkin
1 box (32 oz.)	Central Market™ Organics Chicken or Vegetarian or Chicken Broth
1 cup	H-E-B Fat Free Half and Half

Directions

1. Heat large soup pot over medium-high heat for 2 minutes. Add bacon and cook for 3 to 5 minutes until crisp. Drain bacon on paper towels. Reserve a tablespoon of drippings in pot.

2. Heat drippings over medium-high heat. Add vegetables and stir-fry for 5 minutes or until golden brown. Add corn, pumpkin, and broth; stir to combine. Bring soup mixture to boil and reduce heat to medium low. Cover and cook for 20 minutes.

3. Add half and half and bacon and stir to combine. Cook soup over medium low heat for 2 more minutes and serve.

Makes: 8 servings