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Potlatch Fall Harvest Soup

Potlatch Fall Harvest Soup

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
KCFOXY

KCFOXY

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.

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Original recipe yields 8 servings

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Nutrition

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  • 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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Directions

  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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

3daisys
8

3daisys

11/10/2008

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.

BARNKITTY
5

BARNKITTY

11/28/2011

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 also substituted one 14oz can of (whole) corn for the frozen and 12oz can of evaporated milk.

hazelnut
4

hazelnut

10/10/2011

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, I was done eating for the day.

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