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

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.