priligy quanto dura

The Whole Foods Kosher kitchen

Quick Spicy Pumpkin Corn Soup Recipe

Posted on 3rd of March, 2011 by Lévana

Pumpkin and corn soup with seeds

Pumpkin Corn Soup. Pumpkin and corn,get it? Yum! Quick and Healthy: My war cry! Pumpkin corn soup expresses holidays, good times and togetherness.

My pumpkin corn soup is ready in a jiffy. Here ‘s where frozen, and of course unprocessed, butternut squash always comes to my rescue: In less than 10 minutes’ preparation time, and about 30 minutes’ cooking time, I got 2 gallons of fabulous soup! Don’t divide: Freeze! Boy, you will be happy to find a container or two of perfect pumpkin corn soup in your freezer!


1/3 cup olive oil

4 ribs celery, peeled

1 large onion, quartered

8 cloves garlic

1 large bunch parsley

1 bunch cilantro, stems removed

1 large can crushed tomatoes

3 10 ounce boxes frozen butternut squash

1 pound frozen corn kernels

1 cup tiny red lentils

1/3 cup chili powder

Two good pinches ground cloves

2 teaspoons turmeric

6 bay leaves, or 1 teaspoon ground

8 cups water


Heat the oil in a large wide bottom pot. In a food processor, coarsely grind the celery, onion, garlic, parsley and cilantro. Add the mixture to the pot, and sauté until translucent. Add all remaining ingredients and bring to a boil. Reduce the flame to medium and cook, covered, 30 more minutes. Adjust the texture and seasonings. Serve hot.

Filed under: Gluten Free Recipes, Kosher Food, Kosher Recipes, Kosher Whole Foods Recipes, Latin Cooking, Natural Foods Recipes, Pareve Recipes, Pumpkin Recipes, Soup Recipes, Vegetarian Recipes, Whole Foods Cookbook

Leave a Reply

* Required