Hearty Corn And Pumpkin Soup Food

HEARTY CORN AND PUMPKIN SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir leeks and carrots in hot oil until softened, 5 to 10 minutes.
• Stir chicken broth into leek mixture; bring to a boil. Add potatoes, salt, cloves, and pepper; boil until potatoes are tender, about 15 minutes.
• Pour pumpkin puree into a large bowl. Stir 1 cup of broth and potatoes mixture into pumpkin.
• Pour pumpkin mixture, corn, and milk into chicken broth mixture in the large pot. Stir to combine and simmer until heated through and flavors blend, at least 5 minutes. Sprinkle individual servings with parsley.

PUMPKIN & CORN SOUP

Steps:

• In saucepan, combine broth, corn & onion.
• Bring to boil, then reduce heat, cover & simmer 20-25 minutes until onion is tender.
• Stir in pumpkin & blend well.
• Cover & simmer 5-10 minutes until thoroughly heated.
• Add half-and-half, salt & pepper.
• Cook & stir until thoroughly heated, but DO NOT BOIL.

ROASTED CORN AND PUMPKIN SOUP WITH JUMBO LUMP CRABMEAT AND CRISP MACHE

Steps:

• Shuck corn and cut from the cob. Separate into 2 piles.
• Heat a saute pan and add 1/2 of the sliced shallots, 1 pile of corn and salt, and pan roast until golden brown. Add 1/2 quart heavy cream. Puree and pass through a sieve, getting corn puree.
• Saute the second pile of corn in the same manner. Add 1/2 gallon of chicken stock. Put corn stock into a blender and pass through a sieve. Put on low and simmer to reduce.
• Cut pumpkin in quarters. Rub with oil and garlic. Roast in a preheated 350 degree oven until tender.
• Remove pumpkin pulp from outer skin and puree.
• Add roasted pumpkin puree and corn puree to corn stock. Season with salt and pepper.
• Mix crabmeat with sour cream and divide equal amounts between 4 bowls. Toss mache with cider vinegar and place on top of crabmeat. Lace with soup and garnish with pumpkin seed oil.

BLACK BEAN, CORN AND PUMPKIN STEW

Steps:

• Heat olive oil until hot. Add red pepper and saute for 5 minutes or until somewhat tender. Add the cumin seeds and saute a few seconds until you get a whiff of their aroma. Add garlic, oregano, cinnamon, cloves and paprika and saute for a few seconds or until aromatic. Add corn, winter squash, tomatoes with their juices, the broth and bring to a boil. Cover and simmer for 15 minutes or until squash is almost tender. Add beans, cover and simmer another 5 to 10 minutes or until squash is completely tender. (If liquid seems to be evaporating too much, add more water.) Season to taste with salt and pepper and spoon over noodles. Garnish with jalapeno pepper and toasted sunflower seeds.

PUMPKIN CORN SOUP

Steps:

• In a large saucepan, saute onion and red pepper in butter until almost tender. Add the corn, jalapeno, garlic and chili powder; saute 2 minutes longer. , Stir in the broth, pumpkin, salt and cayenne until blended. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in lime juice.

SPICY PUMPKIN & CORN SOUP

Steps:

• In a large saucepan, mix all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until slightly thickened, stirring occasionally. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

HEARTY CORN AND PUMPKIN SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir leeks and carrots in hot oil until softened, 5 to 10 minutes.
• Stir chicken broth into leek mixture; bring to a boil. Add potatoes, salt, cloves, and pepper; boil until potatoes are tender, about 15 minutes.
• Pour pumpkin puree into a large bowl. Stir 1 cup of broth and potatoes mixture into pumpkin.
• Pour pumpkin mixture, corn, and milk into chicken broth mixture in the large pot. Stir to combine and simmer until heated through and flavors blend, at least 5 minutes. Sprinkle individual servings with parsley.