Pumpkin (and corn!) pureed soup

Name: Pumpkin (and corn!) pureed soup Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 21
Ingredients: 1 large onion chopped; 1 32-oz. bag frozen corn; 45 oz canned pumpkin; 1 tsp. nutmeg; .5 tsp. ground cloves; few shakes of cayenne pepper; 2 T. brown sugar packed; 10 c. of Water; Salt and Pepper to taste

Minutes to Prepare: 10
Minutes to Cook: 10

Number of Servings: 21

Ingredients

1 large onion, chopped1 32-oz. bag frozen corn45 oz canned pumpkin1 tsp. nutmeg.5 tsp. ground clovesfew shakes of cayenne pepper2 T. brown sugar, packed10 c. of WaterSalt and Pepper to taste

Directions

In a very large pot over medium heat saute onions in spray until translucent.

Add corn, pumpkin, and water. Combine well. After your first-fifth bubble breaks the surface turn down the heat to low. Add spices. Add salt and pepper to taste.

In batches, carefully puree the soup in blender (never filling more that halfway) until smooth. Taste again. Season accordingly. Enjoy!

Makes 21 1-cup servings (freezes well)

Number of Servings: 21

Recipe submitted by SparkPeople user CAROLINE1000.

Servings Per Recipe: 21

Nutritional Info Amount Per Serving

Calories: 76.3
Total Fat: 0.7 g
Cholesterol: 0.0 mg
Sodium: 3.9 mg
Total Carbs: 16.8 g
Dietary Fiber: 2.4 g
Protein: 2.2 g

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Member Reviews

NAOMIHASTINGS
I made this with fresh pumpkin from the garden. It was pretty good, but next time I wont use black pepper to season it. I also didn't have the cayenne pepper I will try it with that next time. My 4-yr-old gave it a thumbs up, but my 6 & 8 yr-olds wouldn't eat it. Their loss! Thanks for sharing. - 11/3/09