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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 Method

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

Method
 

  1. Heat olive oil in a stock pot over medium-low heat. Add onion and sauté until tender, about 5 minutes.
  2. 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.
  3. Stir in corn, half and half, potato, sriracha, cilantro (if using), and sea salt. Cook until corn is warmed through.
  4. Serve hot with crusty bread.