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Author Notes: This soup uses the three sisters, corn, lima beans and sugar pumpkin with buttermilk, maple syrup and mint. Feel free to vary the milk with cream if you want a more sumptuous, even creamier version...but the pumpkin and corn both add a favorful thickness to the soup; it is far healthier this way, too. This soup ages well after these simple flavors settle. For a little heat contrast to the cooling mint, you can add a southwestern flare with a bit of chopped hot or aleppo pepper. —Sagegreen
- 2-3 teaspoons unsalted butter
- 1/2 cup sweet red onion, chopped
- 1/2-1 teaspoons chopped haberno pepper,or 1 tbl. chopped jalapeno pepper, or sprinkle of aleppo pepper, optional heat
- 1/2 cup water
- 1 cup sugar pumpkin, cut up and peeled
- 1/2 cup baby lima beans
- 2 tablespoons real maple syrup, to taste
- 1 cup buttermilk
- 1 cup organic whole milk (or your alternative choice)
- 1 cup corn kernels cut off the cob, shoepeg or silver queen preferred
- 3 teaspoons kosher salt, to taste
- 1/4 teaspoon fresh milled white pepper, to taste
- 1/4 teaspoon fresh ground nutmeg, to taste
- 5-6 fresh mint leaves
- sprinkle of nutmeg as garnish
- dollops of Greek yogurt, sour cream, creme fraiche, or crumpled feta, optional
- toasted pumpkin seeds, optional garnish
- Soak the lima beans in water overnight. Discard the water. Saute the red onions in a Dutch oven or heavy pan; cook them with the butter for 1-2 minutes and let them sweat. If you want a bit of heat add some finely chopped hot pepper or aleppo. Pour in the water and bring to a boil. Add the diced pumpkin and lima beans. Bring to a slow simmer for 10 minutes or so. Lower the heat.
- Whisk in the milk, buttermilk, nutmeg, one rolled and snipped large mint leaf, and the maple syrup and heat gently.
- Season with salt and pepper; simmer about 10 minutes.
- Then add the corn; continue to simmer slowly (@ 10 minutes). This can be eaten first day or let sit overnight for enhanced flavor.
- Serve with a garnish of mint leaves, ground nutmeg, and optional dollops of sour cream, fage, creme fraiche or crumpled feta. Toasted pumpkin seeds are another optional garnish.
- This recipe was entered in the contest for Your Best Corn Recipe
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