Hearty Corn and Pumpkin Soup

This hearty soup is filled with mashed pumpkin, red potatoes, carrots, leeks, and corn.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 288 Calories

Ingredients

• ground black pepper to taste
• 9 cups chicken broth
• 1 tablespoon minced fresh parsley, or to taste
• 2 carrots, peeled and diced
• 2 leeks, white and light green parts only, thinly sliced
• 5 small red potatoes, diced
• 2 (16 ounce) cans pumpkin puree
• 1 (16 ounce) package frozen whole-kernel corn
• 1.5 teaspoons salt
• 0.5 cup whole milk
• 0.25 teaspoon ground cloves
• 0.33333334326744 cup olive oil

Recipe Instructions

Step 1

Heat olive oil in a large pot over medium heat. Cook and stir leeks and carrots in hot oil until softened, 5 to 10 minutes.

Step 2

Stir chicken broth into leek mixture; bring to a boil. Add potatoes, salt, cloves, and pepper; boil until potatoes are tender, about 15 minutes.

Step 3

Pour pumpkin puree into a large bowl. Stir 1 cup of broth and potatoes mixture into pumpkin.

Step 4

Pour pumpkin mixture, corn, and milk into chicken broth mixture in the large pot. Stir to combine and simmer until heated through and flavors blend, at least 5 minutes. Sprinkle individual servings with parsley.