Pumpkin Corn Soup Recipes

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.

Steps:

• Cut off and discard top of lemongrass, leaving a 6-inch stalk, then smash stalk with side of a large heavy knife.
• Cook lemongrass, onion, and 1 teaspoon salt in butter and oil in a heavy medium pot over medium-low heat, stirring occasionally, until onion is softened, about 10 minutes. Add squash, corn, water, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a boil over high heat.
• Reduce heat and simmer, covered, stirring occasionally, until squash is tender, about 10 minutes. Remove from heat and discard lemongrass.
• Purée soup in 3 or 4 batches in a blender until very smooth (use caution when blending hot liquids), straining each batch as blended through a fine-mesh sieve into a large heatproof bowl, pressing hard on and then discarding solids. Season with salt and pepper and reheat if necessary.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
• In a large bowl, stir flour, cornmeal, baking powder, baking soda, and salt and make a well in the center. In a small bowl, stir together the eggs, pumpkin, sugar, and oil.
• Make a well in the center of the dry ingredients and pour in the egg mixture. Stir just until blended; do not over mix. Fold in pecans. Divide the batter evenly among prepared muffin tin cups.
• Bake in preheated oven for 15 to 18 minutes, until a toothpick inserted into center of a muffin comes out clean.

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.

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.

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.

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.

Steps:

• Combine broth, corn and onion in saucepan and bring to boil over medium-high heat. Reduce heat, cover and simmer 15-20 minutes until onion in tender.
• Return heat to medium-high and stir in pumpkin, blending well until mixture begins to boil.
• Reduce heat, cover and simmer another 5 minutes.
• Add milk, pepper and cayenne and continue stirring until heated through.

Steps:

• Preheat oven to 350 degrees. Peel pumpkin and remove seeds and string. Cut pumpkin into cubes. Put three cups of the cubes in a pan and cover with one cup of the stock. Discard remaining pumpkin. Cover the pan and place in the oven until the pumpkin is tender, about 45 minutes. Puree mixture in food processor and set aside.
• In a covered pot, cook the corn with the water until tender, about 10 minutes. Grind mixture in food processor until smooth. Run through a sieve, pressing the puree through, and discard skins.
• Combine corn puree, garlic, salt, white pepper and the remaining stock in a saucepan and bring to a boil over medium-high heat. Reduce the heat to low, add the pumpkin and cook 5 minutes while stirring.
• In another saucepan, cook the lime juice and ginger two minutes over medium heat. Remove and strain to remove the ginger.
• Place a bowl and a beater in the freezer for five minutes to chill. In the bowl combine the ginger-lime juice, half the lime zest and the cream. Whip until mixture has soft peaks.
• Serve the soup in individual bowls with a dollop of cream garnished with the remaining lime zest.

Steps:

• Combine pumpkin, potatoes, creamed corn, 2 cans cream of coconut, soy milk, nutritional yeast, turmeric, paprika, thyme, cumin, chili powder, salt, and pepper in a large pot. Pour in enough boiling water to cover the vegetables. Bring to a boil over medium-high heat. Reduce heat and simmer until pumpkin and potatoes are soft, 15 to 20 minutes.
• Puree soup using an immersion blender adding 1/2 cup cream of coconut if you want the soup creamier.

Steps:

• In large saucepan, combine broth, corn, pumpkin [& chicken, if it is to be included], & mix well.
• Heat thoroughly.
• Add half-and-half, minced onion, salt & pepper, stirring well to mix.
• Heat thoroughly, before serving, but DO NOT BOIL.

Steps:

• In a large bowl, combine the first eight ingredients. In a small bowl, whisk the eggs, pumpkin, milk and butter. Stir into dry ingredients just until moistened. Transfer to a greased 13x9-in. baking dish., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Serve warm. If desired, serve with pumpkin butter.