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
- ½ cup apple cider
- ½ cup water
- 2 teaspoons butter
- salt and pepper to taste
- ¼ cup frozen corn, thawed
Why This Dish Is Worth Trying
This soup is a comforting blend of fresh fall ingredients that celebrate the season's flavors. It warms you up on chilly days and brings a touch of nature’s bounty to your table. The mix of spices and vegetables creates a rich, hearty dish that feels both nourishing and festive.
Best Cooking Tips
- Use fresh, seasonal vegetables to get the best flavor and texture.
- Let the soup simmer gently to allow the spices to fully develop.
- Taste and adjust seasoning towards the end to balance flavors perfectly.
- Let the soup simmer gently to allow the spices to fully develop.
- Taste and adjust seasoning towards the end to balance flavors perfectly.
Directions
Blend the pumpkin and creamed corn until smooth, about a minute. Then, add the milk and blend just a little longer until everything is well combined. Pour this mixture into a medium saucepan over medium heat. Stir in the broth, apple cider, water, butter, and ground mace. Let it cook for about 15 minutes, stirring now and then. Season with salt and pepper to your liking. Finally, toss in the thawed corn kernels and let the soup simmer for another 5 minutes before serving.
Serving Options To Try
Serve this soup with crusty bread or warm rolls for dipping. It pairs well with a simple green salad or roasted root vegetables. A sprinkle of fresh herbs on top adds a nice touch and brightens the presentation.
Storage Advice
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often deepen after sitting overnight. For longer storage, freeze the soup in portions and thaw gently on the stove before reheating.
