There are a few weeks in the late summer/early fall when sweet corn season overlaps with pumpkin season. This is also, of course, this most magical time of year as summer transitions to fall and the leaves are changing and the days are still mostly summer warm, but the evenings are cool and perfect for bonfires and sweaters and trading the grill for the soup pot.
As luck would have it, here in Indiana we have no shortage of sweet corn OR pumpkins.
And thankfully these two seasonal ingredients happen to pair deliciously, especially in this creamy, nutrient dense soup! This soup is vegan, using cashews as the secret ingredient for the rich creaminess and anti-inflammatory turmeric adds just the slightest hint of kick.
I highly recommend you roast your own pumpkin for this recipe, rather than using canned pumpkin puree. I just roast the whole pumpkin without any cutting at all and it’s super easy to then cut open, clean out the seeds and peel the skin off or scoop out the flesh.
Simmering the soup with the corn cobs deepens the corn flavor, so if you’re using fresh corn, don’t skip this step.
Enjoy the flavor of summer into fall with this creamy and delicious soup!
Creamy Roasted Pumpkin & Sweet Corn Soup
Serves 4
Ingredients:
1 pie pumpkin
1 tablespoon avocado oil (or olive oil)
1 onion, chopped
4 cloves garlic, minced
1 teaspoon ground turmeric
2 ears sweet corn, kernels removed (save the cobs)
4 cups vegetable broth
½ cup raw cashews
Sea salt, to taste
Fresh ground pepper, to taste
To make pumpkin puree: Preheat oven to 350°. Rinse and dry your pumpkin and stab through the skin a few times with a sharp knife for ventilation. Place the whole pumpkin in a baking dish. Bake for about 45 minutes, until soft and can be easily pierced with a knife. Remove from oven and let cool until it can be handled. Cut your pumpkin in half and scoop out seeds (save your seeds to roast later!). Peel the skin off the pumpkin or scoop out pumpkin flesh and set aside.
Saute chopped onion in avocado oil, until the onions are soft and translucent. Add garlic and turmeric and saute one minute. Add pumpkin, sweet corn, corn cobs and vegetable broth. Bring to a boil and then reduce heat to a simmer. Simmer for 20 minutes.
Remove cobs from the soup. Add soup, with 1/2 cup cashews, to a high speed blender. Blend until smooth and creamy.
Serve and enjoy!
