Pumpkin and Corn Soup
by Editorial Staff
Summary
| Prep Time | 1 hr 30 mins |
| Cook Time | 30 mins |
| Total Time | 2 hrs |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 1 m-sized Hokkaido pumpkin (se) or butternut pumpkin
- 1 onion (s)
- 4 garlic clove (s)
- 2 carrot (s)
- some olive oil
- 700 ml vegetable broth or poultry broth
- 150 g corn, frozen or fresh
- 2 tablespoon maple syrup
- salt and pepper
- 1 pack diced ham, raw, e.g., Katenschinken
- 3 slices black bread
- some butter
Print Recipe
Pin Recipe Instructions
- Peel and finely chop the onion and 2 cloves of garlic. Peel the carrots, wash, halve and core the pumpkin. Cut both into cubes.
- Heat some olive oil in a large saucepan. Sweat the onions and carrots for a few minutes, then add the garlic and cook a little more. Mix the ingredients with the pumpkin and cook for another 3 - 4 minutes.
- Pour in the broth. Let the soup simmer for about 15 minutes.
- In the meantime, prepare the toppings. To do this, fry the ham cubes without fat over high heat and while stirring until crispy, remove. Cut the bread into small cubes, peel off the garlic and dice finely.
- Melt some butter in the ham pan, sweat the garlic, then add the bread cubes and fry until crispy. Remove.
- After the cooking time, add the corn to the soup and cook for 5 minutes. Then puree the soup, season with maple syrup, salt and pepper. Serve with the toppings.
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