Here’s a little story behind this whole pumpkin soup with corn thing. As a kid, I loved corn soup! It was so sweet and delicious; I couldn't get enough of it. Sometimes my mom tried to feed me pumpkin soup instead, and I wouldn't have it! Sure, they are the same color and similar in sweetness, but I hated pumpkin soup! So I kept eating corn soup instead of pumpkin soup. Even when the corn soup had a suspiciously low number of corn kernels ( 2 of them to be exact), my mother reassured me that the soup was in fact corn soup.
Well one day I discovered, like most children eventually do, that MOMS LIE! It turned out that my mom was feeding me the occasional pumpkin soup instead of corn soup and would just mix in a few corn kernels in to trick me. You can't imagine the horror and betrayal I felt. Actually, I still remember being kind of in awe that my mom was able to fool me, and that in fact I guess I kind of did like pumpkin soup.
Moral of the story: I hope if I ever have kids they are as easy to fool as I was!
2 cups of pumpkin puree
1 onion, diced
2 garlic cloves, minced
1 cup milk - I used almond milk
2 cups vegetable stock - bouillon cube with water works as well
1 tbsp of oil
1 tsp of salt, pepper, cumin, & cinnamon
Toppings: 1/4 cup of corn kernels, handful of pumpkin seeds
Heat up oil on medium heat. Add onion and garlic and saute until onion is translucent, about 3-5 minutes.
Add stock, pumpkin puree, milk, and spices. Turn up heat to bring ingredients to a simmer for 20 minutes.
Blend to thicken.
When ready to serve, top with corn and pumpkin seeds.
If you give this recipe a try let me know your thoughts in the comments below and use the #nibblesandbits if you share it on social media!