Corn and pumpkin soup

Soups are among the most popular fall and winter comfort foods. They are cozy, filling, and this corn and pumpkin soup is creamy, velvety smooth and delicious. You can turn it into a delicious meal adding some crostini (Brush bread slices -or bread cubes- with 1 tablespoon olive oil; toss with rosemary sprigs. Transfer to baking sheet and bake until crisp. Let cool completely) and toasted pumpkin seeds.
You’ll love it! 🙂
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INGREDIENTS

210 ml vegetable stock
300 g steamed pumpkin
300 g organic canned corn
1 small red onion
1 garlic clove
60 ml rice milk
1 tbsp tahini
2 + 1 tbsp olive oil
1/4 teaspoon freshly ground nutmeg
salt to taste

Sauté sliced onion and minced garlic with 2 tbsp olive oil in large nonstick skillet over med-high heat until golden and softened.
Place all ingredients in a high speed blender container and secure lid. Blend for 7/8 minutes until steamy and creamy.
Enjoy!! 😉
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3 thoughts on “Corn and pumpkin soup

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