I have a new delicious soup recipe waiting for you, but before I post that I would like to introduce you to my newest blog - Secretly 65!
www.secretly65.blogspot.com
Check it out (maybe after you've made the soup?) - hope you follow me there as well...now on with the soup!
Spiced Pumpkin Corn Soup
I came up with the recipe when I discovered a can of pumpkin (I will assume left over from Christmas or Thanksgiving) when I was trying to make some room in the pantry. Usually I'm not crazy about a lot of canned (unless it's home canning) food, but this is a great way to use up odds and ends around the house or alternatively a great way to make a delicious satisfying soup with ingredients that you can keep on hand at all times!
What you will need:
1 can of puréed pumpkin (not pumpkin pie filling)
1 can diced tomatoes (sans liquid)
3 cups of vegetable broth
1 cup of frozen or fresh corn kernels
2-3 cloves of garlic minced
splash of maple syrup or agave nectar
1 small onion diced finely
1/2 cup of plain soy, almond or rice milk
t1 tsp each cayenne and curry powder (add more of either if you like)
salt and pepper to taste
2 tbsp olive oil
What you will do:
In a large pot over medium heat saute onions and garlic in olive oil.
Add pumpkin and broth, mix with a whisk to work out any lumps, add tomatoes and bring to a boil, reducing heat to medium-low and adding milk and maple syrup and seasonings. Allow to simmer 20 mins, add corn and simmer until corn is cooked through (5-7 mins). Serve in generous sized bowls with fresh bread. A drizzle of olive oil on top of the soup, a dollop of "sour cream" or swirl of heavy cream would be loverly!
Enjoy - this freezes so well and is a meal in itself!
Don't forget to check out my new blog www.secretly65.blogspot.com
Stay tuned for more recipes here :)
- The Vegan Villager
