PREPARATION
In 4-quart saucepot, heat olive oil over medium-high heat and cook onion and pepper, stirring occasionally, 4 minutes or until onion is golden. Stir in garlic and cumin and cook, stirring frequently, 30 seconds. Add water, corn, chicken and Knorr® Tomato Based Pasta Soup. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 10 minutes. Remove saucepot from heat.
In small bowl, combine 1/2 cup hot soup with Mexican cream. Stir cream mixture back into soup. Garnish with pumpkin seeds.
