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Hearty Corn and Pumpkin Soup
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Hearty pumpkin and vegetable soup.
Ingredients:
  • 0.33333334326744 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
  • 1.5 teaspoons salt
  • 0.25 teaspoon ground cloves
  • ground black pepper to taste
  • 2 (16 ounce) cans pumpkin puree
  • 1 (16 ounce) package frozen whole-kernel corn
  • 0.5 cup whole milk
  • 1 tablespoon minced fresh parsley, or to taste
Instructions:
  • In a large pot over medium heat, sauté leeks and carrots in olive oil until softened, for about 5 to 10 minutes.
  • Combine chicken broth with leek mixture and bring to a lively boil. Introduce potatoes, salt, cloves, and pepper; cook until potatoes are tender, approximately 15 minutes.
  • In a large bowl, combine the pumpkin puree with the mixture of 1 cup of broth and potatoes. Stir well.
  • Combine pumpkin mixture, corn, and milk into the large pot with the chicken broth mixture. Stir well and simmer for at least 5 minutes until heated through and flavors meld. Serve hot and garnish each bowl with fresh parsley.

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