Hearty Corn and Pumpkin Soup
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Description
A perfect, not too pumpkin-y pumpkin soup for chilly winter afternoons. Toasted pumpkin seeds are a fun add-in.
Ingredients
- ⅓ cup olive oil
- 2 leeks, white and light green parts only, thinly sliced
- 2 carrots, peeled and diced
- 9 cups chicken broth
- 5 small red potatoes, diced
- 1 ½ teaspoons salt
- ¼ teaspoon ground cloves
- ground black pepper to taste
- 2 (16 ounce) cans pumpkin puree
- 1 (16 ounce) package frozen whole-kernel corn
- ½ cup whole milk
- 1 tablespoon minced fresh parsley, or to taste
Directions
- 1. Heat olive oil in a large pot over medium heat. Cook and stir leeks and carrots in hot oil until softened, 5 to 10 minutes.
- 2. Stir chicken broth into leek mixture; bring to a boil. Add potatoes, salt, cloves, and pepper; boil until potatoes are tender, about 15 minutes.
- 3. Pour pumpkin puree into a large bowl. Stir 1 cup of broth and potatoes mixture into pumpkin.
- 4. Pour pumpkin mixture, corn, and milk into chicken broth mixture in the large pot. Stir to combine and simmer until heated through and flavors blend, at least 5 minutes. Sprinkle individual servings with parsley.
Nutrition Facts
serving: 8 servings
calories: 288.4 kcal
carbohydrates: 44.3 g
protein: 7.1 g
saturated fat: 1.8 g
cholesterol: 7.2 mg
sodium: 1819.6 mg
fiber: 7.3 g
sugar: 10.1 g