Fall is the perfect time to dust off your soup-making skills and to start cooking up some healthy and nourishing brews.
My latest seasonal soup creation was this Corn and Pumpkin Soup recipe, which I originally blogged about for Parade Magazine (pictured). It’s a really festive and flavorful soup that would make a great starter at any seasonal gathering. Or, serve it up for a quick and healthy lunch!
- 32 oz chicken broth
- 2 (15-oz) cans pumpkin puree
- 1½ cups heavy cream
- 1 can corn, drained
- 2 tsp garlic, minced
- 2 tsp thyme
- 2 tsp nutmeg
- 2 Tbsp brown sugar
- ½ onion, chopped
- Salt and pepper, to taste
- Pumpkin seeds, for topping (optional)
- Place chicken broth in a large pot and add pumpkin purée, garlic, nutmeg, thyme and brown sugar. Cook on low to medium heat.
- Chop the onions and place them in a sauté pan with olive oil. Cook on medium heat. Caramelize onions till golden brown. Once golden brown, place directly in the soup.
- Add the heavy cream to the soup. With a hand blender, mix soup till smooth. Add in corn and allow to simmer on low for 20 minutes.
- Add salt and pepper to taste.
- Top each serving of soup with pumpkin seeds (optional).
For more seasonal soups, here are some other Kitchenability favorites:
Healing Chicken Noodle Soup
Easy One-Pot Meal: Tortilla Soup Recipe
Classic Irish Potato Soup Recipe
Sweet Potato Soup Recipe
What are your favorite fall soup recipes? I’d love to hear about them in the comments section below.
Photo: Rob Ruscher
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