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.
- 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)
- 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.