Hearty Corn and Pumpkin Soup

Hearty Corn and Pumpkin Soup

1
EVEAPPLE 0

"A perfect, not too pumpkin-y pumpkin soup for chilly winter afternoons. Vegetable stock can be substituted for a fabulous vegetarian soup! Toasted pumpkin seeds are a fun add-in."

Ingredients 50 m {{adjustedServings}} servings 288 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 288 kcal
  • 14%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 44.3g
  • 14%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 1820 mg
  • 73%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews 1

  1. 1 Ratings

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Where's The Food, Mom?
2/8/2015

This was pretty good and will make it again. I used fresh pumpkin in chunks and added a couple of other veggies I had on hand. Then I gave it a slight twist with an immersion blender leaving it slightly chunky and smooth at the same time. This is a nice combination of sweet and savoury. Thank you EVEAPPLE for the recipe.