A perfect, not too pumpkin-y pumpkin soup for chilly winter afternoons. Toasted pumpkin seeds are a fun add-in.
Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
288 Calories
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.
Ingredients
1 ½ teaspoons salt
¼ teaspoon ground cloves
ground black pepper to taste
⅓ cup olive oil
9 cups chicken broth
½ cup whole milk
1 tablespoon minced fresh parsley, or to taste
2 carrots, peeled and diced
2 leeks, white and light green parts only, thinly sliced
