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.

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