Pumpkin Corn Soup
By Nisa Burns
Ingredients
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)
Directions
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).
Kitchen Counter
Serves 5.
