Happy Halloween! Pumpkin Soup Recipe.

Pumpkin, Lemongrass & Corn Soup with Petite Pumpkin Greens!

Ingredients:

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

Directions:

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!
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