Fall Harvest Soup

Simple Potlatch fare, comes from the fruits of the earth and sea. Here, pureed pumpkin and canned cream corn simplifies the otherwise tedious preparation, and may be spiced up to your liking or left mellow and earthy.

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Ingredients

  • 1 (29 ounce) can solid-pack pumpkin (not pumpkin pie filling)

  • 1 (14.75 ounce) can creamed corn

  • 1 cup 2% low-fat milk

  • 1 (14.5 ounce) can chicken broth

  • 1/2 cup apple cider

  • 1/2 cup water

  • 2 teaspoons butter

  • 1/8 teaspoon ground mace

  • salt and pepper to taste

  • 1/4 cup frozen corn, thawed

Directions

  1. Combine the pumpkin and creamed corn in a blender; pulse to puree the mixture for 1 minute or until smooth.

  2. Add the milk and continue to pulse the mixture for another minute, or until well combined.

  3. Pour pumpkin mixture into a 3 to 4 quart saucepan over medium heat.

  4. Immediately stir in the broth, apple cider, water, butter, and ground mace.

  5. Heat for 15 minutes, stirring occasionally.

  6. Salt and pepper to taste.

  7. Add thawed corn kernels and cook for an additional 5 minutes.

SoupsJohn Morganpumpkin, corn, appleComment