Ingredients to make corn soup:
- 1/2 cup of oil
- 1 onion finely chopped
- 1 large carrot
- 1 potato or large potato
- 5 pound pumpkin, squash or squash
- 6 shelled corn
- 5 cups of water
- 1 tablespoon fresh chopped parsley
- Salt
- Pepper
How to make corn soup:
- Heat the oil in a saucepan over high heat, add the finely chopped onion and sauté, stirring with a spoon, until translucent.
- Cut the vegetables into cubes and once the onion is sautéed, add them to the pot along with the corn.
- Add the water, season with salt and pepper and cook the corn and pumpkin soup over low heat for 40 minutes.
- Serve the corn soup sprinkled with chopped parsley and hot.
