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Pumpkin-corn purée soup Recipe

Pumpkin-corn puree soup has a smooth and creamy texture and is warm and comforting. The soup is light orange in color and tastes slightly sweet and savory. The pumpkin contributes a slightly sweet and earthy flavor, while the corn contributes a subtle sweetness and a slightly nutty flavor.
The addition of cumin and nutmeg to the soup adds a hint of spice and warmth. The soup's overall flavor and texture are comforting and satisfying, making it ideal for a cold fall or winter day.
4 from 1 vote
Prep Time 20 mins
Cook Time 30 mins
Total Time 1 hr 10 mins
Course Soup Recipes, Vegetarian Recipes
Servings 4 servings
Calories 600 kcal

Ingredients
  

  • 1 small pumpkin, peeled and diced
  • 2 cups frozen corn kernels
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 4 cups vegetable broth
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground nutmeg
  • Salt and pepper, to taste
  • Chopped fresh cilantro, for garnish (optional)

Instructions
 

  • In a large pot over medium heat, heat the olive oil. Cook until the onion and garlic are softened, about 5 minutes.
  • Stir in the diced pumpkin and corn until well combined.
  • Bring to a boil with the vegetable broth.
  • Reduce the heat and let the soup simmer for 20-25 minutes, or until the pumpkin is soft and cooked through.
  • Stir in the cumin, nutmeg, salt, and pepper until well combined.
  • Blend the soup with an immersion blender until smooth and creamy.
  • Serve hot, garnished if desired with fresh cilantro.

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