Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons butter or olive oil
  • 1 small white onion (diced)
  • 1 clove garlic (minced)
  • Black pepper
  • Pinch of nutmeg
  • 3 cups vegetable or chicken broth
  • 4 large Yukon gold potatoes (peeled and diced into ½-inch cubes (2-3 cups))
  • 2 15- ounce cans sweet corn (drained)
  • 1 15- ounce can pumpkin purée
  • ½ cup heavy whipping cream
  • Kosher salt
  • Fresh chopped parsley (optional)

Instruction

  • In a large soup pot, melt butter or olive oil over medium heat. Add onions and cook, stirring often, until tender; 3-4 minutes. Stir in garlic, nutmeg and a pinch of pepper and stir/cook for about one minute.
  • Add broth, potatoes, corn and pumpkin purée and bring to a boil. Season with salt to taste (start with 1/2 teaspoon or less, then add more at the end as needed). Cover; reduce heat to low and simmer for 20 minutes or until potatoes are tender. If desired, mash the potatoes slightly.
  • Remove from heat and stir in heavy cream. Taste and add salt and pepper as desired.
  • Ladle into bowls and garnish with fresh chopped parsley.