![](https://cdn.statically.io/img/www.allrecipes.com/thmb/uxaMRLv8cU_Bpg6ISoNy4C7IuaI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2041608-a4d4c02c95bb4cf389dbbb1861aab842.jpg)
Ingredients
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⅓ cup olive oil
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2 leeks, white and light green parts only, thinly sliced
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2 carrots, peeled and diced
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9 cups chicken broth
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5 small red potatoes, diced
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1 ½ teaspoons salt
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¼ teaspoon ground cloves
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ground black pepper to taste
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2 (16 ounce) cans pumpkin puree
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1 (16 ounce) package frozen whole-kernel corn
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½ cup whole milk
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1 tablespoon minced fresh parsley, or to taste
Directions
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Heat olive oil in a large pot over medium heat. Cook and stir leeks and carrots in hot oil until softened, 5 to 10 minutes.
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Stir chicken broth into leek mixture; bring to a boil. Add potatoes, salt, cloves, and pepper; boil until potatoes are tender, about 15 minutes.
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Pour pumpkin puree into a large bowl. Stir 1 cup of broth and potatoes mixture into pumpkin.
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Pour pumpkin mixture, corn, and milk into chicken broth mixture in the large pot. Stir to combine and simmer until heated through and flavors blend, at least 5 minutes. Sprinkle individual servings with parsley.
Cook's Note:
Vegetable stock can be substituted for a fabulous vegetarian soup!
Nutrition Facts (per serving)
288 | Calories |
11g | Fat |
44g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 288 | |
% Daily Value * | |
Total Fat 11g | 14% |
Saturated Fat 2g | 9% |
Cholesterol 7mg | 2% |
Sodium 1820mg | 79% |
Total Carbohydrate 44g | 16% |
Dietary Fiber 7g | 26% |
Total Sugars 10g | |
Protein 7g | 14% |
Vitamin C 22mg | 24% |
Calcium 80mg | 6% |
Iron 3mg | 18% |
Potassium 951mg | 20% |
* 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.