John Myers
Pumpkin and Corn Soup
The perfect pumpkin and corn soup recipe with a picture and simple step-by-step instructions.
- 1 Onion
- 1 Clove of garlic
- 1 Butter
- 400 g Hokkaido pumpkin meat
- 1 yellow Pepper fresh
- 250 g Canned corn kernels
- 2 tablespoon Flour
- 800 ml Vegetable broth
- 100 ml Milk or cream
- Salt
- Pepper
- Freshly grated nutmeg
- Wash the pumpkin and bell peppers, core them and cut into small pieces.
- Peel the onion and garlic into small cubes and sauté in a saucepan with a little butter.
- Add the pumpkin, drained corn, paprika and sauté briefly.
- Now pour the flour over it, stir a little, deglaze with the broth and pour in the milk (cream) and let everything simmer for about 20 minutes, stirring every now and then.
- Remove the soup from the heat, puree with the magic wand, season with the salt, pepper and nutmeg.
- Put the soup on a plate and spread a couple of roasted pumpkin seeds, a little pumpkin seed oil and sour cream on top — BON APPETITE; 🙂
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