Pumpkin-corn purée soup

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

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Course: Soup Recipes, Vegetarian Recipes

Prep Time: 20

Cook Time: 30

Total Time: 1 10

Servings: servings

Calories: 600kcal

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.

Nutrition

Calories: 600kcal

Pumpkin-corn purée soup