Experience the cozy flavors of autumn with this delicious and hearty corn and pumpkin soup. This comforting soup is made with wholesome ingredients such as sweet corn, creamy pumpkin, aromatic spices, and warming broth. It is the perfect dish to warm you up on a chilly day. The combination of corn and pumpkin creates a creamy and slightly sweet base, while the spices add a warming touch. Serve this soup with a crusty bread for a complete and satisfying meal.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups fresh or frozen corn kernels
- 1 (15-ounce) can pumpkin puree
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon ground paprika
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 1/2 cup heavy cream
- Fresh cilantro, for garnish
Directions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.
- Add the corn kernels to the pot and cook for another 5 minutes, stirring occasionally.
- Stir in the pumpkin puree, vegetable broth, ground cumin, ground paprika, ground cinnamon, and cayenne pepper (if using). Season with salt and pepper to taste.
- Bring the soup to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, allowing the flavors to meld together.
- Using an immersion blender or regular blender, puree the soup until smooth and creamy. If using a regular blender, blend in batches and be cautious of the hot liquid.
- Return the soup to the pot and stir in the heavy cream. Heat over low heat until warmed through.
- Serve the soup hot, garnished with fresh cilantro leaves.
