Delicious Corn and Pumpkin Soup Recipe

Ingredients

• 0.33 cup olive oil
• 2 leeks, white and light green parts only, thinly sliced
• 2 carrots, peeled and diced
• 9 cups chicken broth
• 5 small red potatoes, diced
• 1.5 teaspoons salt
• 0.25 teaspoon ground cloves
• ground black pepper to taste
• 2 (16 ounce) cans pumpkin puree
• 1 (16 ounce) package frozen whole-kernel corn
• 0.5 cup whole milk
• 1 tablespoon minced fresh parsley, or to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Cook and stir leeks and carrots in the hot oil until they become soft and tender, approximately 5 to 10 minutes.
2. Stir chicken broth into the leek and carrot mixture; bring to a rolling boil. Add potatoes, salt, cloves, and pepper; continue to boil until the potatoes are tender and easily pierced with a fork, about 15 minutes.
3. Pour the pumpkin puree into a large mixing bowl. Gradually stir in 1 cup of the hot broth and potato mixture into the pumpkin until well combined.
4. Pour the pumpkin mixture, corn, and milk into the chicken broth mixture in the large pot. Stir well to combine all ingredients and simmer gently until heated through, allowing flavors to meld together for at least 5 minutes. Garnish individual servings with fresh parsley before serving.

Nutrition

• Calories: 288 kcal
• Fat Content: 11 g
• Fiber Content: 7 g
• Sugar Content: 10 g
• Sodium Content: 1820 mg
• Protein Content: 7 g
• Cholesterol Content: 7 mg
• Carbohydrate Content: 44 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g