THE RECIPE JOURNAL · Dinner
Satisfying Corn and Pumpkin Soup
This creamy soup combines the sweetness of corn with the comforting flavors of pumpkin for a cozy meal. Perfect for chilly days, it’s easy to make and sure to warm you up from the inside out.
FROM THE KITCHEN • Satisfying Corn and Pumpkin Soup
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 warming some olive oil in a big pot over medium heat. Add the leeks and carrots, and cook them gently until they’re soft and fragrant, which should take about 5 to 10 minutes. Next, pour in the chicken broth and bring everything up to a boil. Toss in the potatoes, along with salt, cloves, and pepper, and let it all cook until the potatoes are tender—around 15 minutes.
02
Step 2
While that’s cooking, scoop the pumpkin puree into a large bowl. Ladle about a cup of the hot broth and potatoes into the pumpkin and give it a good stir to combine. Then, pour this pumpkin mixture back into the pot along with the corn and milk. Stir everything together and let it simmer for at least 5 minutes so the flavors can meld and it’s heated through.
03
Step 3
When you’re ready to serve, sprinkle some fresh parsley on top for a nice touch. Enjoy!
Why you’ll love it
This soup combines the natural sweetness of corn and pumpkin, creating a creamy and comforting dish. It’s perfect for chilly days and packed with vitamins and fiber. Plus, it’s easy to make and warms you up from the inside out.
How to serve
Serve this soup with a slice of crusty bread or a light salad for a complete meal. A dollop of sour cream or a sprinkle of fresh herbs like parsley or chives adds a nice touch. It also pairs well with a mild cheese on the side.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it thickens too much. You can also freeze the soup for up to two months—just thaw overnight before reheating.
