Pumpkin Corn Soup

Serves 4-6

Total Time: 25 min

Vegetarian, Gluten-free

3 tablespoons olive oil

1 large yellow onion, diced

1 tablespoon minced garlic

2 4-ounce cans diced green chilies

1 quart vegetable stock

1 15-ounce can pumpkin puree

1 teaspoon ground cumin

½ teaspoon dried thyme

½ teaspoon dried savory (optional)

2 cups frozen corn

1 cup half and half (or alternative)

1 large baked potato, peeled and roughly mashed

1 tablespoon sriracha hot sauce

½ cup cilantro, chopped (optional)

1 ½ teaspoons sea salt

1.      Heat olive oil in a stock pot over medium-low heat. Add onion and sauté until tender, about 5 minutes.

2.      Add garlic and cook for 30 seconds then add green chilies and cook for an additional 3 minutes. Stir in vegetable stock, pumpkin puree, cumin, thyme, and savory (if using). Bring to a gentle simmer and cook for 5–10 minutes.

3.      Stir in corn, half and half, potato, sriracha, cilantro (if using), and sea salt. Cook until corn is warmed through.

4.      Serve hot with crusty bread.

Make it plant-based by replacing half and half with a plant-based creamer.