Pumpkin Corn Soup (Edit recipe)

33 recipes
|
3 followers

Autumn is the perfect time for a warm, aromatic soup! Today we're making pumpkin soup with potatoes, corn, and garlic—incredibly delicious, packed with vitamins, and super easy to make. And very important: don't peel the pumpkin to preserve its nutrients.

Share

Save

PREP TIME

45 minutes

COOK TIME

—

INGREDIENTS

13

Serves: 5

Ingredients

2 pieces Onion
25 grams Vegetable Oil
700 grams Organic Pumpkin - Thrive Market
2 pieces Potatoes, White
2 tsp Cane Sugar
6 grams Basil, Dried, salt, pepper, basil
1 pinch Nutmeg
50 grams Butter, Salted
350 grams Canned Corn
1 tsp Garlic
10 grams Parsley
5 pieces Croutons
700 ml Hot Water

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

First, dice the onion and fry it for 5 minutes in a pan with sunflower oil.
Next, dice the pumpkin with the skin on and the potatoes.
Now add salt, pepper, basil, and nutmeg.
Fill everything with water and let it simmer with the lid closed for 15-20 minutes.
While the soup is simmering, saute canned corn in butter for 5 to 6 minutes.
Add salt, herbs, and garlic, and the corn is ready.
Add half of the corn to the soup and mash.
For the soup, saute croutons and sprinkle with garlic.
Finally, garnish the soup with fresh herbs and sprinkle with our roasted corn.
Enjoy your meal.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	373
Fat:	21 g
Carbohydrates:	44 g
Protein:	8 g
Cholesterol:	20 g
Sodium:	461 mg
Fiber:	6 g
Sugars:	10 g
Sugar Alcohol:	0 g
Calculated per serving.