Name: Hearty Corn and Pumpkin Soup
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Olive oil - ⅓ cup; Leeks, white and light green parts only, thinly sliced - 2; Carrots, peeled and diced - 2; Chicken broth - 9 cups; Red potatoes, diced - 5 small; Salt - 1 ½ teaspoons; Ground cloves - ¼ teaspoon; Ground black pepper to taste - ¼ teaspoon; Pumpkin Puree - 2 (16 ounce) cans; Frozen whole-kernel corn - 1 (16 ounce) package; Whole milk - ½ cup; Minced fresh parsley, or to taste - 1 tablespoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Hearty Corn and Pumpkin Soup

1. Olive oil - ⅓ cup

2. Leeks, white and light green parts only, thinly sliced - 2

3. Carrots, peeled and diced - 2

4. Chicken broth - 9 cups

5. Red potatoes, diced - 5 small

6. Salt - 1 ½ teaspoons

7. Ground cloves - ¼ teaspoon

8. Ground black pepper to taste - ¼ teaspoon

9. Pumpkin Puree - 2 (16 ounce) cans

10. Frozen whole-kernel corn - 1 (16 ounce) package

11. Whole milk - ½ cup

12. Minced fresh parsley, or to taste - 1 tablespoon

How to cook deliciously - Hearty Corn and Pumpkin Soup

1. Stage

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. Stage

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. Stage

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

4. Stage

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.