*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This was pretty good and will make it again. I used fresh pumpkin in chunks and added a couple of other veggies I had on hand. Then I gave it a slight twist with an immersion blender leaving it slightly chunky and smooth at the same time. This is a nice combination of sweet and savoury. Thank you EVEAPPLE for the recipe.
Excellent! Used curry to taste instead of cloves. Used fresh corn. Added a red bell pepper celery and two packs of sliced baby bella mushrooms and 1/2 cup white rice. Used paprika and cayenne pepper to taste as well. No need to use that much olive oil at all. Used a little more than a tablespoon. Sauteed leeks and garlic for a few minutes then added the celery and bell pepper. Sauteed a bit then added carrots and mushrooms. Sauteed a bit longer then followed recipe as written.
I made three changes initially which I don't think changed how I'd rate this recipe if I hadn't. I used 1 spicy Italian sausage link (diced) turnips (halving the potato content) and coconut milk instead of milk. With that said it needed something more. As above I rated it a 3. After this I added curry and cinnamon which really added the flavor and depth needed to bring it to 4.5 stars.
I don't really like the taste of pumpkin but I like it in soups. This is a good pumpkin soup that does not taste like pumpkin and is easy to make. You need to taste it and adjust the seasonings and liquids to your liking. Since I did not have everything on hand I made some adjustments and my family and co-workers Loved It. I will make it again. Used white onion instead of leeks but leeks would be great. Only used 1-2 T of oil to saute onions then added a little stock to simmer potatoes and carrots. Used canned creamed corn instead of frozen. Added a can of rinsed white beans and used two potatoes. Used White Cooking Wine instead of milk. Used more parsley salt and black pepper during the cook and added a dash of cayenne pepper. I hold back on the total broth and add to my preference. Thinning soup if needed with more stock or wine. An optional add-in would be diced cooked chicken to make it even more hearty.
This was the perfect recipe cleaning out the fridge and the soup was warm and thick and cozy on a cold winter's day. I used a cup less broth as I prefer thicker soups and had a bit of shredded chicken leftover that I added although I really wish I would have tasted it before I added all the salt.
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