Table of Contents
Enjoy a warm, hearty bowl of Argentine-style pumpkin and corn soup, a perfect comfort food for chilly days. This recipe combines the sweetness of pumpkin and corn with fresh cilantro, creating a flavorful and nutritious dish.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 3 cups pumpkin, peeled and cubed
- 2 cups corn kernels (fresh or frozen)
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Optional: a squeeze of lime
Preparation
Start by heating the olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Next, add the cubed pumpkin to the pot and stir well. Cook for 5-7 minutes, allowing the pumpkin to soften slightly. Stir in the ground cumin, salt, and pepper.
Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for 20 minutes, or until the pumpkin is tender.
Add the corn kernels to the pot and cook for an additional 5 minutes. Use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender. Be careful with the hot liquid.
Taste and adjust the seasoning as needed. Serve the soup hot, garnished with freshly chopped cilantro and a squeeze of lime if desired.
Serving Suggestions
This Argentine-style pumpkin and corn soup pairs beautifully with crusty bread or a simple side salad. It’s perfect for a cozy lunch or dinner, offering a taste of South American flavors in every spoonful.