Simple Potlatch fare, comes from the fruits of the earth and sea. Here, pureed pumpkin and canned cream corn simplifies the otherwise tedious preparation, and may be spiced up to your liking or left mellow and earthy.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine the pumpkin and creamed corn in a blender; pulse to puree the mixture for 1 minute or until smooth. Add the milk and continue to pulse the mixture for another minute, or until well combined. Pour pumpkin mixture into a 3 to 4 quart saucepan over medium heat.

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  • Immediately stir in the broth, apple cider, water, butter, and ground mace. Heat for 15 minutes, stirring occasionally. Salt and pepper to taste. Add thawed corn kernels and cook for an additional 5 minutes.

Nutrition Facts

108.8 calories; 3.2 g protein; 22.1 g carbohydrates; 5.1 mg cholesterol; 462.2 mg sodium. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/28/2011
Such a wonderful soup. We diced up a small onion and two cloves of garlic and sauteed these in 1T butter before adding the cider and all else (leaving out the water) with 1t dried thyme. We also substituted one 14oz can of (whole) corn for the frozen and 12oz can of evaporated milk. Read More
(9)

Most helpful critical review

Rating: 2 stars
10/11/2011
The flavor of this was just ok for us. A little like underspiced pumpkin pie. However the appearance was very unappetizing. I will not repeat what my hubby said it looked like but after he said it I was done eating for the day. Read More
(6)
6 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
11/28/2011
Such a wonderful soup. We diced up a small onion and two cloves of garlic and sauteed these in 1T butter before adding the cider and all else (leaving out the water) with 1t dried thyme. We also substituted one 14oz can of (whole) corn for the frozen and 12oz can of evaporated milk. Read More
(9)
Rating: 5 stars
11/28/2011
Such a wonderful soup. We diced up a small onion and two cloves of garlic and sauteed these in 1T butter before adding the cider and all else (leaving out the water) with 1t dried thyme. We also substituted one 14oz can of (whole) corn for the frozen and 12oz can of evaporated milk. Read More
(9)
Rating: 5 stars
11/10/2008
This is a very nice recipe that is exactly as described. It's a great base recipe that can be altered to what ever you may be craving....or what ever you find in your food supply on hand. Read More
(8)
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Rating: 2 stars
10/10/2011
The flavor of this was just ok for us. A little like underspiced pumpkin pie. However the appearance was very unappetizing. I will not repeat what my hubby said it looked like but after he said it I was done eating for the day. Read More
(6)
Rating: 4 stars
11/28/2009
It turned out very good. I didn't have any cider and forgot the water so it was more like a corn chowder. I also used different spices to give it a stronger flavor. Read More
(2)
Rating: 1 stars
10/11/2016
I did not care for this recipe. It is like tomato soup that was made with pumpkin. Will not be making again. Read More
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Rating: 3 stars
12/17/2012
This was just all right. None of the flavors really popped Read More