THE RECIPE JOURNAL · Dinner
Festive Fall Harvest Soup for Potlatch
This cozy soup is packed with seasonal vegetables and warm spices, perfect for sharing with friends and family during chilly autumn days. It’s a delicious way to celebrate the flavors of the harvest season together.
FROM THE KITCHEN • Festive Fall Harvest Soup for Potlatch
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by blending the pumpkin and creamed corn together until smooth, about a minute. Then, add the milk and blend again until everything is well combined. Pour this mixture into a medium-sized saucepan and set it over medium heat. Stir in the broth, apple cider, water, butter, and ground mace. Let it cook for around 15 minutes, stirring now and then. Season with salt and pepper to your liking. Finally, toss in the thawed corn kernels and let the soup simmer for another 5 minutes before serving.
Why you’ll love it
This soup brings together the warm flavors of autumn in every spoonful. It’s hearty, comforting, and packed with seasonal vegetables that celebrate the harvest. Perfect for sharing with friends and family during cooler weather.
How to serve
Serve this soup with crusty bread or warm rolls to soak up the broth. A dollop of sour cream or a sprinkle of fresh herbs like parsley or thyme adds a nice finishing touch. It pairs well with a simple green salad for a complete meal.
Storage & leftovers
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove, stirring occasionally. This soup also freezes well—just thaw overnight in the fridge before warming.
