Hearty Corn and Pumpkin Soup

Name: Hearty Corn and Pumpkin Soup
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Cuisine: Global
Ingredients: 907 grams pumpkin puree; 2 carrots, peeled and diced; 2 liters chicken broth; 454 grams package frozen whole-kernel corn; 1 Tbsp minced fresh parsley, or to taste; 0 teaspoons ground cloves; 8 servings ground black pepper to taste; 2 leeks, white and light green parts only, thinly sliced; 79 milliliters olive oil; 5 smalls red potatoes, diced; 2 teaspoons salt; 118 milliliters whole milk

Hearty Corn and Pumpkin Soup might be just the soup you are searching for. This recipe serves 8. Watching your figure? This gluten free and vegetarian recipe has 299 calories, 7g of protein, and 11g of fat per serving. Only If you have pumpkin puree, potatoes, leeks, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 50 minutes. It can be enjoyed any time, but it is especially good for Autumn.

Instructions

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.

Ingredients you will need

Olive Oil

Carrot

Leek

Cooking Oil

Equipment you will use

Pot

Stir chicken broth into leek mixture; bring to a boil.

Ingredients you will need

Chicken Broth

Leek

Add potatoes, salt, cloves, and pepper; boil until potatoes are tender, about 15 minutes.

Ingredients you will need

Potato

Clove

Pepper

Salt

Pour pumpkin puree into a large bowl. Stir 1 cup of broth and potatoes mixture into pumpkin.

Ingredients you will need

Canned Pumpkin

Potato

Pumpkin

Broth

Equipment you will use

Bowl

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.

Ingredients you will need

Chicken Broth

Pumpkin

Corn