This rich soup is a variation of the traditional corn cream. The orange pumpkin is the ideal pumpkin for the recipe.
Learn more about Deborah Dana
Ingredients8 portions
Preparation
Heat the butter in a large pot over medium heat. Add the onion and pumpkin and brown for 5 minutes.
Add the flour and mix well.
From time to time add the chicken broth and mix. Add corn, chipotle peppers, cream and thyme and continue cooking until it boils.
Reduce heat to low heat and cook for 20 more minutes or until pumpkin is soft.
Remove from heat and season with salt and pepper.
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