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Vegan
Cooking Techniques
- Use fresh or frozen corn for the best natural sweetness.
- Roast the pumpkin beforehand to enhance its flavor and add a smoky depth.
- Blend the soup until smooth for a creamy texture, or leave it slightly chunky if you prefer more bite.
Ingredients 0/11
Why You'll Love This Recipe
Step 1
Gently heat some olive oil in a big pot over medium heat. Add the leeks and carrots, and cook them gently, stirring now and then, until they’re nice and soft—this usually takes about 5 to 10 minutes. Next, pour in the chicken broth and bring everything to a boil. Toss in the potatoes, along with the salt, cloves, and pepper. Let it all cook until the potatoes are tender, which should take around 15 minutes.
Step 2
While that’s bubbling away, scoop the pumpkin puree into a large bowl. Stir in about a cup of the hot broth and potatoes from the pot to loosen it up and mix everything together. Then, pour that pumpkin mixture back into the pot along with the corn and milk. Give it a good stir and let the soup simmer gently for at least five minutes so all the flavors get to know each other. When you’re ready to serve, sprinkle a little parsley on top for a fresh touch.
