Dinner Quick & Easy

Warm Potlatch Soup for Autumn Feasts

★★★★ ☆ 4.0 (410)

This cozy soup is perfect for gathering friends and family on crisp autumn days. Packed with hearty vegetables and warming spices, it’s sure to bring comfort and joy to your seasonal celebrations.

◷ 30 min Total Time

♜ 4 Servings

▥ Medium Difficulty

Jump to Recipe ↓

Ingredients

4 servings

1 (29 ounce) can solid-pack pumpkin (not pumpkin pie filling) 1 (14.75 ounce) can creamed corn 1 cup 2% low-fat milk 1 (14.5 ounce) can chicken broth ½ cup apple cider ½ cup water 2 teaspoons butter salt and pepper to taste ¼ cup frozen corn, thawed

Crunchy air-fried chicken drumsticks

Instructions

Step 1

Start by blending the pumpkin and creamed corn until smooth, pulsing for about a minute. Then add the milk and blend again just until everything is well mixed. Pour this creamy mixture into a medium-sized pot over medium heat. Stir in the broth, apple cider, water, butter, and ground mace. Let it cook gently for about 15 minutes, stirring every now and then so it doesn’t stick. Taste and season with salt and pepper. Finally, toss in the thawed corn kernels and let the soup simmer for another 5 minutes before serving.

Why You’ll Love This Recipe

This soup brings a cozy feeling with every spoonful. Its rich flavors and hearty ingredients make it perfect for chilly autumn days. It’s a great way to gather friends and family around the table.

Serving Suggestions

Serve the soup hot with crusty bread or warm rolls. A sprinkle of fresh herbs on top adds a bright touch. It pairs well with a simple green salad for a complete meal.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove to keep the flavors fresh. You can also freeze the soup for up to three months; thaw overnight before reheating.