Pumpkin corn soup

Quick Pumpkin Corn Soup Recipe

Pumpkin Corn Soup

Pumpkin corn soup

Pumpkin and corn sont deux mots qui vont tres bien ensemble. Yum!

This is a quick soup, for when we need something in short order and we don’t have time to fuss.
Quick and Healthy: My war cry!

The ingredient lineup in this pumpkin corn soup expresses holidays, good times and togetherness. This soup is overlaid with latin flavors. The tiny red lentils round out the whole nutritional profile, and are very  quick cooking. They disperse completely, leaving you with a creamy and lightly chunky soup.

My pumpkin corn soup is ready in a jiffy. I have another fabulous and quick pumpkin soup, this one with wonderful Thai seasonings. Oh, and my Moroccan Pumpkin chickpea soup!

Frozen to the Rescue!

Here’s where frozen, and of course unprocessed, butternut squash always comes to my rescue: In less than 10 minutes’ preparation time, and about 30 minutes’ cooking time, I got 2 gallons of fabulous soup! Pure canned pumpkin is great too.
Don’t divide: Freeze! Boy, you will be happy to find a container or two of perfect soup in your freezer!

Likewise, frozen corn works great here. I much prefer frozen corn to canned, so this is what I recommend here.

Pumpkin Corn Soup for Kids

If I were to serve it to kids, I would give it it s good quick blitz with an immersion blender. Kids, especially the little ones, prefer blended soups, and we all want kids to eat more soup and other super healthy stuff.

 

Ingredients

  • 1/3 cup olive oil
  • 4 ribs celery, peeled
  • 1 large onion, quartered
  • 8 cloves garlic
  • 1 large bunch parsley
  • 1 bunch cilantro, stems removed
  • 1 large can crushed tomatoes
  • 3 10 ounce boxes frozen butternut squash, or two large cans 100% pure pumpkin
  • 1 pound frozen corn kernels
  • 1 cup tiny red lentils
  • 1/3 cup chili powder, or less to taste
  • Two good pinches ground cloves
  • 1 tablespoon turmeric
  • 1 tablespoon ground cumin
  • 6 bay leaves, or 1 teaspoon ground
  • 8 cups water

Instructions

Heat the oil in a large wide bottom pot. In a food processor, coarsely grind the celery, onion, garlic, parsley and cilantro. Add the mixture to the pot, and sauté until translucent. Add all remaining ingredients and bring to a boil. Reduce the flame to medium and cook, covered, 30 more minutes. Adjust the texture and seasonings. Serve hot.

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