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Autumn Pumpkin and Corn Soup

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PREP TIME
10 min
COOKING TIME
20 min
TOTAL TIME
30 min
SERVINGS
8 servings
Dinner U.S.
Autumn Pumpkin and Corn Soup
Ingredients
  • 1 (29 ounce) can solid-pack pumpkin (not pumpkin pie filling)
  • 1 (14.75 ounce) can creamed corn
  • 1 cup 2% low-fat milk
  • 1 (14.5 ounce) can chicken broth
  • 1/2 cup apple cider
  • 1/2 cup water
  • 2 teaspoons butter
  • 1/8 teaspoon ground mace
  • salt and pepper to taste
  • 1/4 cup frozen corn, thawed
Instructions
1
Combine the pumpkin and creamed corn in a blender, then blend until you have a smooth mixture. Blend for 1 minute to achieve this consistency. Next, add the milk and blend again until everything is well combined.
2
Transfer the pumpkin mixture to a 3-4 quart saucepan and place it over medium heat.
3
Now, add the broth, apple cider, water, butter, and ground mace to the saucepan. Stir everything together and let it heat for 15 minutes, stirring occasionally throughout this time.
4
Once heated, season the mixture with salt and pepper to your liking.
5
Finally, add the thawed corn kernels to the saucepan and continue cooking for an additional 5 minutes.