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Corn, Maple and Butternut Pumpkin Soup
Mains / Vegetarian
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Ingredients
- 2 tbsp + 1 tsp vegetable oil
- 1 medium butternut pumpkin, peeled, seeded and cubed
- 1 onion, thinly sliced
- 2 celery stalks, cubed
- 3 garlic cloves
- 1 ½ oz fresh ginger, chopped
- 6 tbsp + 1 tsp pure maple syrup (preferably dark syrup for its robust taste)
- 4 ¼ cups chicken or vegetable stock
- 1 lb frozen corn
- Salt and pepper, to taste
- ½ cup sour cream
- Chives, to taste
Method
- In a large saucepan over high heat, sauté the pumpkin, onion, celery, garlic, ginger and maple syrup for about 5 minutes.
- Add chicken broth, bring to a boil and simmer for 5 minutes over medium heat.
- Purée until creamy. If the mixture is too thick, add some broth or water.
- Return to pot. Add corn, salt and pepper and cook over medium heat for 5 minutes.
- To serve, garnish with sour cream and chives.
A warming winter soup, made with puréed butternut pumpkin, sweet corn kernels and several spices. Pumpkin is cooked together with garlic, ginger and pure maple syrup, enhancing its naturally sweet and nutty flavour. After adding some stock and simmering for a few minutes, the mixture is pulsed to form a thick, creamy consistency. A garnish of sour cream and chives provides the finishing touches.
Looking for more recipes like this butternut pumpkin soup? Explore more of our mains and vegetarian dishes below!
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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