Recipe by KCFOXY
"Simple Potlatch fare, comes from the fruits of the earth and sea. Here, pureed pumpkin and canned cream corn simplifies the otherwise tedious preparation, and may be spiced up to your liking or left mellow and earthy."
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1 (29 ounce) can
solid-pack pumpkin (not pumpkin pie filling)
1 (14.75 ounce) can
2% low-fat milk
1 (14.5 ounce) can
salt and pepper to taste
frozen corn, thawed
This is a very nice recipe that is exactly as described. It's a great base recipe that can be altered to what ever you may be craving....or what ever you find in your food supply on hand.
The flavor of this was just ok for us. A little like underspiced pumpkin pie. However the appearance was very unappetizing. I will not repeat what my hubby said it looked like, but after he said it, I was done eating for the day.
Such a wonderful soup. We diced up a small onion and two cloves of garlic and sauteed these in 1T butter before adding the cider and all else (leaving out the water), with 1t dried thyme. We also substituted one 14oz can of (whole) corn for the frozen and 12oz can of evaporated milk.
It turned out very good. I didn't have any cider and forgot the water so it was more like a corn chowder. I also used different spices to give it a stronger flavor.
This was just all right. None of the flavors really popped
I'm sorry but this is like tomato soup that was made with pumpkin. It's bland and needs alot of fixing up. Will not be making again.
* Percent Daily Values are based on a 2,000 calorie diet.
Potlatch Fall Harvest Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 109
** Calories from Fat: 19
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