Spicy Corn Pumpkin Soup

Having a bowl of soup always makes me feel better. Mostly, soups are easy to make, healthy and very delicious, but of course I’m not talking about adding hot water into a bowl of instant soup or boiling a packed soup mix. Soups are healthy only if you use vegetables and real homemade stock. My spicy corn pumpkin soup is a good example of how you can make a yummy, easy and healthy soup.

This spicy corn pumpkin soup recipe is the last of my pumpkin recipes quartet. The first was no bake pumpkin tiramisu, then came moist pumpkin bread with greens, the third was pumpkin blueberry quinoa salad and this soup is the last one.

Actually I was inspired by a Thai spiced pumpkin soup recipe, but I made some omissions and additions to the recipe. It didn’t have any corn. The first thing I thought when I first saw the recipe was how nice it would be to add some corn to the soup, and now I see it was a good decision.

This is really a very easy soup recipe. Using canned pumpkin puree can make it a lot easier, but I always prefer making my own puree. I didn’t use chicken or pork stock, but you can use some to get a more aromatic flavor and of course if there are no vegetarians in the family. Instead, I used some heavy cream to give it a thicker texture. Although it took away the great appetizing orange color, the texture and the taste became more balanced with the cream.

Spicy corn pumpkin soup will be one of your favorite soup recipes. Depending on your choice, you can add other spices or prefer not to use some. What can make this soup better is maybe adding more corn. I guess nobody will regret some more corn in the bowl! As for the grilled corn on the top, my husband grilled them on the barbecue, but you can use a cast iron pan as well.

Serves 4

Spicy Corn Pumpkin Soup

Spicy Corn Pumpkin Soup. This sweet and spicy soup will be one of your top 5 soup recipes.

15 minPrep Time

50 minCook Time

1 hr, 5 Total Time

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Ingredients

• 1 lb pumpkin, cut into cubes of 2-3 cm
• 4 Oz carrot (2 pieces), cut into cylinders
• 4 Oz onion(1 medium sized), finely chopped
• ½ cup sweet corn (canned)
• 3 cups of water
• 2 cloves garlic, minced
• 2 tbsp butter
• ½ tbsp. turmeric powder
• ½ tbsp. curry
• 1 tsp salt
• Fresh ginger (use only 1 cm from a whole)

Instructions

1. Put carrot and pumpkin cubes in a pot
2. Add 2 cups of water and boil on medium heat until they get soft ( I kept them on stove for 40 minutes)
3. In another pot melt the butter and fry garlic and onion for 5 minutes
4. Add the ginger (skin peeled and cut into small pieces)
5. Stir one more minute and add the other spices and salt
6. Add the pumpkin and carrot (don’t drain the extra water, all the vitamin is there)
7. Add one more cup of water
8. Boil 5 minutes
9. Process with a hand blender until smooth
10. Add the cream and corn
11. Cook for 1 more minute
12. Top with grilled corn and cream

6.6.15

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