Pumpkin, Lemongrass & Corn Soup with Petite Pumpkin Greens!
4 cups pumpkin puree or mashed cooked pumpkin
1 fresh lemongrass stalk
1 onion, diced
1/2 cup cherry tomatoes
2 1/2 cups fresh corn kernels
1 clove of garlic
4 tablespoons chopped parsley
2 tablespoons unsalted butter
2 tablespoons olive oil
1 cup heavy cream
3 cups chicken stock
2 tablespoons brown sugar
1/2 teaspoon ground ginger
salt, pepper, cinnamon, nutmeg
Cut off the top and bottom of the lemongrass stalk and remove outer layers. Then smash stalk with the side of a large heavy knife. Cook lemongrass, onion, and garlic with salt, in butter and olive oil in a medium pot over medium-low heat, until onion is softened, about 10 minutes. Add pumpkin, corn, tomatoes, with salt, pepper and simmer, covered, stirring occasionally. A few minutes later, add cream, parsley, chicken stalk, brown sugar, ginger, cinnamon and nutmeg. Simmer for another few minutes. Then puree the soup either in a blender or using a hand-held blender. Strain soup through a fine-mesh sieve into a large heatproof bowl. Garnish with Fresh Origins Petite Pumpkin Green and MicroFlower™ Micro Marigold™!
- Delicious fresh squash flavor. Grown from pumpkin seeds.
- Vibrant green color will brighten fall plates and traditional holiday fare.
- Good source of vitamin A, vitamin C, potassium and iron.
- Get creative with the first ever Pumpkin seedling garnish!