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.