Hearty Corn and Pumpkin Soup Recipe - Allrecipes.com
  • READY IN 50 mins

Hearty Corn and Pumpkin Soup

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    30 mins
  • READY IN

    50 mins

Directions

  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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Nutrition

  • Calories
  • 288 kcal
  • 14%
  • Carbohydrates
  • 44.3 g
  • 14%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 11.1 g
  • 17%
  • Fiber
  • 7.3 g
  • 29%
  • Protein
  • 7.1 g
  • 14%
  • Sodium
  • 1820 mg
  • 73%

* Percent Daily Values are based on a 2,000 calorie diet.

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