This soup is the perfect heart warming meal for the winter months. The pumpkin combined with the corn gives the broth a sweet touch. This unique blend of antioxidants, fiber and Vitamin A will keep you healthy and energized all day long! If you’re really feeling festive, you can carve out a small pumpkin and use it as a bowl to serve the soup! After all… it is halloween this Friday!
You will need:
3 cups chopped butternut squash
1 large bunch chopped kale
1 can (15 oz.) white beans
2 cups frozen corn (grilled corn is desired)
1 bell pepper
1 small can (15 oz.) pumpkin purée
1 box (48 oz.) vegetable stock
2 cups water
1 yellow onion
3 celery stalks
2 tbsp chopped garlic
2 tbsp olive oil
Red pepper flakes
First, sauté the chopped onion, garlic and olive oil until the onion becomes translucent. Then add the chopped carrots, celery, and mix well. After 2 minutes, pour in the vegetable stock, pumpkin purée, water and bring to a boil. Next, add the chopped bell pepper and butternut squash since they take longer to cook.
After the soup simmers for about 45 minutes, you can add in the corn, white beans and chopped kale. Let the soup cook for at least another 15 minutes before you are ready to serve. Add salt and pepper to taste.