Pumpkin Corn Soup. In a large saucepan, mix all ingredients. In a large saucepan, saute onion and red pepper in butter until almost tender. Used curry to taste instead of cloves.

Pumpkin Corn Soup Cook & stir until thoroughly heated, but DO NOT BOIL. Stir in half-and-half, and cook until thoroughly heated (do not boil). Place pumpkins on a cookie sheet and roast them until slightly shriveled and soft.

Hello everybody, hope you're having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, pumpkin corn soup. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

In a large saucepan, mix all ingredients. In a large saucepan, saute onion and red pepper in butter until almost tender. Used curry to taste instead of cloves.

Pumpkin Corn Soup is one of the most popular of current trending foods in the world. It's simple, it's fast, it tastes yummy. It is appreciated by millions every day. Pumpkin Corn Soup is something that I've loved my whole life. They're nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can cook pumpkin corn soup using 11 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Pumpkin Corn Soup:

{Get 350 grams of Pumpkin cut into cubes.
{Prepare 150 gms of Boiled corn.
{Make ready 2-3 of Garlic finely chopped.
{Take 1 of Onion Finely chopped.
{Take 1 of tspn olive oil or butter.
{Make ready 1/2 tsp of Black pepper powder.
{Take 1 tsp of Salt.
{Prepare 4 Cups of vegetables stock.
{Prepare 1 Cup of coconut milk.
{Prepare 1 tsp of Pumpkin seeds for garnishing.
{Get 1/2 tsp of Cream for garnishing.

Allow to cool slightly, then slice in half and carefully scoop out seeds and pulp. Heat olive oil in a large pot or Dutch oven over medium heat. When it's ready, give it a whizz (quite nice to leave a bit of texture) and you have a lovely warming soup. Heat a soup pot over medium heat.

Instructions to make Pumpkin Corn Soup:

Heat 1tsp butter or olive oil in a non-stick pan, then add chopped garlic and saute, after few seconds add chopped onions and fry them until it's light golden brown in colour..
Now add pumpkin cubes and boiled corn and mix it very well. Then add salt and pepper powder. Fry it for 2-3 minutes. Then add 4cups vegetable stock, mix it well and cover it with a lid for 10 minutes. After 10 minutes then add 1 cup coconut milk. Then cover it again and simmer until soft..
Now switch off the flame and use a hand blender and mix until smooth. Pumpkin soup is ready. Garnish with some pumpkin seeds and fresh cream..

When oil is hot, add onion. Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil. This soup is just what I crave on a cold fall day. Notes If you use water instead of broth, this is a zero-points dish on Weight Watchers Freestyle program.

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