Okay– so maybe it’s not pumpkin week all week, but the picture for the post has a pumpkin in it– that counts, right??
This soup makes deviating away from pumpkin so worth it! And the best part, I was able to use the immersion blender I bought at a yard sale for the first time. I never used an immersion blender before, so the soup isn’t as blended as the original recipe from The Picky Eater. I also added some extra ingredients, like ground beef and more veggies, to make it “man friendly.” Not that all men have to eat meat, but my man requests meat in pretty much every meal
This soup is scrumptious- enjoy!!
- 5 ears corn (I dehusked the corn I blanched at froze, but canned corn can work too)
- 1 medium onion, chopped
- 1 tsp olive oil
- 1/2 tsp salt, plus more to taste
- 1 potato, chopped
- 3 cups chicken broth (vegetable would work too-- I don't like to use beef broth because I think it makes a soup a little heavier, even if there is already beef in it)
- 3 cloves garlic, minced (minced 2 cloves together, mince 3rd separately)
- 1 tsp cumin
- 1 1/2 tsp chili powder
- pinch of cayenne pepper
- 1/4 tsp black pepper
- 1 lb ground beef
- 1 can (14.5 oz) diced tomatoes
- Servings: 4
- Difficulty: easy
Spray frying pan with cooking spray. Brown 1 clove garlic, minced. Add ground beef and brown. Set aside
Meanwhile, cut up the onion, potato, and de-kernel corn husks. Heat the oil in a large pot over medium heat. Add the onion and garlic, saute for about 5 minutes. Add the potato and broth, bring to a boil and cook until the potatoes are very soft, about 10 minutes. Then add the fresh corn and diced tomatoes and cook through for a couple minutes more.
Add all of your spices (cumin, chili powder, cayenne, black pepper). Then puree with an immersion blender (if no immersion blender, transfer soup to blender).
Add ground beef and mix. Serve and top with cilantro.