Potlatch Fall Harvest Soup

3.3

(6)

6 Reviews

2 Photos

Simple Potlatch fare, comes from the fruits of the earth and sea. Here, pureed pumpkin and canned cream corn simplifies the otherwise tedious preparation, and may be spiced up to your liking or left mellow and earthy.

Submitted by KCFOXY

Published on March 10, 2020

Prep Time:

10 mins

Cook Time:

20 mins

Total Time:

30 mins

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

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
⅛ teaspoon ground mace
salt and pepper to taste
¼ cup frozen corn, thawed

Directions

Combine the pumpkin and creamed corn in a blender; pulse to puree the mixture for 1 minute or until smooth. Add the milk and continue to pulse the mixture for another minute, or until well combined. Pour pumpkin mixture into a 3 to 4 quart saucepan over medium heat.
Immediately stir in the broth, apple cider, water, butter, and ground mace. Heat for 15 minutes, stirring occasionally. Salt and pepper to taste. Add thawed corn kernels and cook for an additional 5 minutes.

Nutrition Facts (per serving)

109	Calories
2g	Fat
22g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 109
% Daily Value *
Total Fat 2g	3%
Saturated Fat 1g	6%
Cholesterol 5mg	2%
Sodium 462mg	20%
Total Carbohydrate 22g	8%
Dietary Fiber 4g	13%
Total Sugars 8g
Protein 3g	6%
Vitamin C 7mg	8%
Calcium 65mg	5%
Iron 2mg	9%
Potassium 335mg	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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