Hearty Corn and Pumpkin Soup

Ingredients

• 32 ounce pumpkin puree canned
• 2  carrots diced peeled
• 9 cups chicken broth 
• 16 ounce whole-kernel corn frozen
• 1 tablespoon parsley fresh minced to taste
• 0.3 teaspoon ground cloves 
• 8 servings ground pepper black to taste
• 2  leeks light white green thinly sliced
• 0.3 cup olive oil 
• 5 small potatoes diced red
• 1.5 teaspoons salt 
• 0.5 cup milk whole

Equipment

• bowl
• pot

Directions

1. Heat olive oil in a large pot over medium heat. Cook and stir leeks and carrots in hot oil until softened, 5 to 10 minutes.
2. Stir chicken broth into leek mixture; bring to a boil.
3. Add potatoes, salt, cloves, and pepper; boil until potatoes are tender, about 15 minutes.
4. Pour pumpkin puree into a large bowl. Stir 1 cup of broth and potatoes mixture into pumpkin.
5. Pour pumpkin mixture, corn, and milk into chicken broth mixture in the large pot. Stir to combine and simmer until heated through and flavors blend, at least 5 minutes.
6. Sprinkle individual servings with parsley.