Ingredients
- A portion of olive oil, a duo of leeks thinly sliced excluding the dark parts, a pair of peeled and diced carrots, a generous nine cups of chicken broth, five petite red potatoes diced, a teaspoon and a half of salt, a dash of ground cloves, a sprinkle of black pepper based on preference, two cans filled with sixteen ounces of pumpkin puree, a package containing sixteen ounces of frozen whole-kernel corn, half a cup of whole milk, and a tablespoon of minced fresh parsley to your liking.
Step 1
Begin by heating a generous amount of olive oil in a sizable pot over medium heat. Saute the aromatic leeks and sweet carrots in the fragrant oil until they become tender, which should take roughly 5 to 10 minutes.
Step 2
Next, introduce the nourishing chicken broth to the pot, allowing the mixture to come to a gentle boil. Toss in the hearty potatoes, seasoning with a pinch of salt, fragrant cloves, and a dash of pepper. Let the ingredients simmer until the potatoes reach a delightful tenderness, which usually takes about 15 minutes.
Step 3
In a separate large bowl, place the velvety pumpkin puree. Slowly incorporate 1 cup of the warm broth and tender potatoes into the creamy pumpkin mixture.
Step 4
Combine the pumpkin blend with the vibrant corn and creamy milk in the pot of savory chicken broth. Stir gently to merge the flavors and allow them to simmer together until they are thoroughly heated and harmoniously blended, for at least 5 minutes. Before serving, garnish each bowl with fresh parsley for a pop of color and freshness.
Extra Tips & Suggestions
- As you savor every spoonful of your delightful autumn corn and pumpkin soup, make sure to store any leftovers properly to retain their delicious flavors.
- 1. Cool it down : Allow the soup to cool down to room temperature before storing it to prevent condensation build-up in the container.
