Ingredients
1
(15-oz.) can golden sweet corn
1
tablespoon chopped onion
1
(15-oz.) can pumpkin
1
(14 1/2-oz.) can ready-to-serve chicken broth
1/4
cup orange juice
2
teaspoons cornstarch
1/2
teaspoon coriander
1/4
teaspoon salt
1/4
teaspoon nutmeg
1/8
teaspoon white pepper
1
cup whipping cream
Preparation
In food processor bowl with metal blade or blender container, combine corn and onion; process until smooth. Strain into large saucepan or Dutch oven. Discard pulp.
Add all remaining ingredients except cream to strained mixture; mix well. Cook over medium heat until mixture comes to a boil, stirring occasionally. Stir in cream; cook just until thoroughly heated. DO NOT BOIL. If desired, sprinkle with additional nutmeg.
