Potlatch Fall Harvest Soup


"Simple Potlatch fare, comes from the fruits of the earth and sea. Here, pureed pumpkin and canned cream corn simplifies the otherwise tedious preparation, and may be spiced up to your liking or left mellow and earthy."


30 m servings 109 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 109 kcal
  • 5%
  • Fat:
  • 2.2 g
  • 3%
  • Carbs:
  • 22.1g
  • 7%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 462 mg
  • 18%

Based on a 2,000 calorie diet

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  • Prep

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  1. Combine the pumpkin and creamed corn in a blender; pulse to puree the mixture for 1 minute or until smooth. Add the milk and continue to pulse the mixture for another minute, or until well combined. Pour pumpkin mixture into a 3 to 4 quart saucepan over medium heat.
  2. Immediately stir in the broth, apple cider, water, butter, and ground mace. Heat for 15 minutes, stirring occasionally. Salt and pepper to taste. Add thawed corn kernels and cook for an additional 5 minutes.
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  1. 6 Ratings


This is a very nice recipe that is exactly as described. It's a great base recipe that can be altered to what ever you may be craving....or what ever you find in your food supply on hand.

Such a wonderful soup. We diced up a small onion and two cloves of garlic and sauteed these in 1T butter before adding the cider and all else (leaving out the water), with 1t dried thyme. We a...

The flavor of this was just ok for us. A little like underspiced pumpkin pie. However the appearance was very unappetizing. I will not repeat what my hubby said it looked like, but after he said...

It turned out very good. I didn't have any cider and forgot the water so it was more like a corn chowder. I also used different spices to give it a stronger flavor.

This was just all right. None of the flavors really popped

I'm sorry but this is like tomato soup that was made with pumpkin. It's bland and needs alot of fixing up. Will not be making again.