Potlatch Fall Harvest Soup

This soup highlights late summer flavors, but can be easily made at any time of the year when the longing for cool autumn days hits! The blend of pumpkin and creamed corn give the soup a hearty texture without too much richness.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 109 Calories

Ingredients

• ½ cup water
• salt and pepper to taste
• 2 teaspoons butter
• 1 (14.5 ounce) can chicken broth
• 1 (14.75 ounce) can creamed corn
• ⅛ teaspoon ground mace
• ½ cup apple cider
• 1 cup 2% low-fat milk
• 1 (29 ounce) can solid-pack pumpkin (not pumpkin pie filling)
• ¼ cup frozen corn, thawed

Recipe Instructions

Step 1

Combine the pumpkin and creamed corn in a blender; pulse to puree the mixture for 1 minute or until smooth. Add the milk and continue to pulse the mixture for another minute, or until well combined. Pour pumpkin mixture into a 3 to 4 quart saucepan over medium heat.

Step 2

Immediately stir in the broth, apple cider, water, butter, and ground mace. Heat for 15 minutes, stirring occasionally. Salt and pepper to taste. Add thawed corn kernels and cook for an additional 5 minutes.