Recipe by EVEAPPLE
"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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leeks, white and light green parts only, thinly sliced
carrots, peeled and diced
red potatoes, diced
1 1/2 teaspoons
ground black pepper to taste
2 (16 ounce) cans
1 (16 ounce) package
frozen whole-kernel corn
minced fresh parsley, or to taste
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Hearty Corn and Pumpkin Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 100
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