Vietnamese Corn and Pumpkin Soup
This creamy, vibrant, mineral-rich corn and pumpkin soup is super tasty and and is a perfect side for any main meal in the fall and winter.
Ingredients
- 1-1/2 cups roasted pumpkin flesh (~1lb pumpkin)
- 1-1/2 cups corn kernels (fresh or frozen)
- 2-3/4 cups water
- 1/2 tsp pink Himalayan salt (or any other variety)
- 2-1/2 tbsp almonds (soaked and peeled, ~21 almonds)
- 1/2 tbsp slivered almonds (optional, for garnish)
Instructions
- Preheat the oven to 375°F and roast the pumpkin face down with 1 tbsp of water in each half. Roast for 40-50 minutes, checking with a fork for doneness.
- Soak the almonds at least 6 hours in advance or microwave for 1 minute with a soak time of one hour or less in enough water to cover the almonds. Peel and keep aside.
- Add water, almonds, and corn kernels to a heavy-bottom saucepan and bring it to a simmer over medium heat. Partially cover the pan and let it simmer for 5 minutes. Turn the stove off and let it cool to room temperature.
- Once it's cool enough to handle, add the corn, almond, and water mixture and pumpkin flesh to a high-speed blender and blend to a creamy consistency. Serve hot as a side dish. If you like, you can garnish the soup with slivered almonds or lightly toasted pumpkin seeds.
Notes
Please see the detailed post on how to roast a pie pumpkin.
Change the consistency: This soup is a bit thick in texture. If you like, you can add 1/2 cup water to make it thinner.
Nutrition
Calories: 36kcalCarbohydrates: 5gProtein: 1gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 266mgPotassium: 100mgFiber: 1gSugar: 2gVitamin A: 1081IUVitamin C: 3mgCalcium: 12mgIron: 0.3mg
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