Hearty Corn and Pumpkin Soup
Description
This hearty soup is filled with mashed pumpkin, red potatoes, carrots, leeks, and corn.
Ingredients
•
1/3 cup olive oil
•
2 leeks, white and light green parts only, thinly sliced
•
2 carrots, peeled and diced
•
9 cups chicken broth
•
5 small red potatoes, diced
•
1 1/2 teaspoons salt
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1/4 teaspoon ground cloves
•
ground black pepper to taste
•
2 (16 ounce) cans pumpkin puree
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1 (16 ounce) package frozen whole-kernel corn
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1/2 cup whole milk
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1 tablespoon minced fresh parsley, or to taste
Directions
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.
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.
3
Pour pumpkin puree into a large bowl. Stir 1 cup of broth and potatoes mixture into pumpkin.
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.