Cream Of Succotash Soup, New England Style With Baby Lima Beans, Pumpkin And Corn Recipe

Name: Cream Of Succotash Soup, New England Style With Baby Lima Beans, Pumpkin And Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
Whisk in the milk, buttermilk, nutmeg, one rolled and snipped large mint leaf, and the maple syrup and heat gently.
3
Season with salt and pepper; simmer about 10 minutes.
4
Then add the corn; continue to simmer slowly (@ 10 minutes). This can be eaten first day or let sit overnight for enhanced flavor.
5
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.

1121

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Cream Of Succotash Soup, New England Style With Baby Lima Beans, Pumpkin And Corn falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cream Of Succotash Soup, New England Style With Baby Lima Beans, Pumpkin And Corn

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