Creamy Pumpkin and Sweet Corn Soup

Quickly prepared creamy soup, full of antioxidants, carotene, and sunshine.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 1 kg Pumpkin, raw

  • 500 g Potatoes, white

  • 2 piece Onion, raw

  • 440 g Corn, yellow, fresh

  • 60 g Butter, unsalted

  • 3 spoons Worcestershire sauce

  • 0.5 cups Sour cream

  • 3.5 cups Soup base, chicken, cube

Steps

  1. Wash the pumpkin, cut it in half, and remove the seeds. Peel it and cut it into pieces. Peel the potatoes, wash them, and cut them into cubes. Peel and chop the onion.

  2. Place a pot with butter on the stove. Heat on high until the butter starts to melt. Add the pumpkin, potatoes, and onion to the pot and sauté for 3 minutes while stirring.

  3. Pour in the broth, cover, and cook for 25 minutes. Drain the corn and rinse it under running water.

  4. Add the corn, Worcestershire sauce, and cream to the cooked vegetables and blend everything with an immersion blender into a creamy soup. Serve in bowls.

Nutrition Information (Per 100g)

  • Calories: 122.93 kcal
  • Fat: 2.93 g
    • Saturated Fat: 1.35 g
  • Carbohydrates: 21.58 g
    • Sugars: 1.04 g
  • Protein: 2.52 g
  • Fiber: 1.89 g