Healthy Facts:

• Corn is rich in phytonutrients that fight heart disease and cancer
• Ginger relieves nausea
• Vitamin A in pumpkins keeps skin moist and soft and is essential for good vision

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45 Min Cook Time |15 Min Prep Time | Serves  8|101 Calories per Serving

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Ingredients

• 6 scallions, sliced (white parts only)
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, minced
• 1 tablespoon butter
• 2 cups chicken broth
• 2 cups canned pumpkin or pureed butternut squash
• 1/2 teaspoon cayenne pepper
• 2 cups frozen corn kernels
• 1/2 cup cream, half-and-half or milk
• 1 whole lemon
• 1 teaspoon salt
• 2 tablespoons bacon bits (optional)

What You Need

• Large pot with lid
• Cutting board
• Sharp knife
• Lemon zester
• Stirring spoon
• Food processor or blender
• Measuring cups
• Measuring spoons

How To Make It

1. In a large pot over medium-low heat, melt the butter.
2. Add the scallions and saute, stirring occasionally, until tender, 5 to 7 minutes.
3. Add the garlic and 1 tablespoon ginger.
4. Cook, stirring, for 1 minute.
5. Add the chicken broth, pumpkin and cayenne and increase the heat to medium.
6. Simmer, partially covered, for 15 to 20 minutes.
7. Cook the corn kernels according to package directions.
8. Drain off any liquid.
9. Place the corn in a food processor or blender, add the cream, and pulse until a thick puree forms.
10. Add the corn puree to the pumpkin soup.
11. Finely zest the lemon, add the lemon zest and salt to the soup and stir to blend.
12. Heat thoroughly over medium heat, 5 to 10 minutes.
13. Garnish with the scallion greens and bacon bits (if desired).