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Pumpkin Corn Soup

Make it plant-based by replacing half and half with a plant-based creamer.
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Servings 4

Ingredients
  

  • 3 tbsp olive oil
  • 1 large yellow onion diced
  • 1 tbsp minced garlic
  • 2 4-oz cans diced green chilies
  • 1 quart vegetable stock
  • 1 15-oz can pumpkin puree
  • 1 tsp ground cumin
  • ½ tsp dried thyme
  • ½ tsp dried savory optional
  • 2 cups frozen corn
  • 1 cup half and half (or alternative)
  • 1 large baking potato peeled and roughly mashed
  • 1 tbsp sriracha hot sauce
  • ½ cup cilantro chopped (optional)
  • 1 ½ tsp sea salt

Instructions
 

  • Heat olive oil in a stock pot over medium-low heat. Add onion and sauté until tender, about 5 minutes.
  • Add garlic and cook for 30 seconds then add green chilies and cook for an additional 3 minutes. Stir in vegetable stock, pumpkin puree, cumin, thyme, and savory (if using). Bring to a gentle simmer and cook for 5–10 minutes.
  • Stir in corn, half and half, potato, sriracha, cilantro (if using), and sea salt. Cook until corn is warmed through.
  • Serve hot with crusty bread.