For a richer flavor, consider using roasted pumpkin instead of canned puree. Roast pumpkin wedges at 400°F (200°C) until tender, then scoop out the flesh and puree. Adjust the amount of pumpkin puree to your preference. If you prefer a less pumpkin-forward flavor, start with one can and add more to taste. A touch of nutmeg or ginger can also be added for extra warmth and spice. For a smoother soup, use an immersion blender to puree a portion of the soup before adding the milk or cream. Garnish with a swirl of cream, a sprinkle of toasted pumpkin seeds, or a drizzle of chili oil for an extra layer of flavor and texture.
Hearty Corn and Pumpkin Soup
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PREP TIME20 mins
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COOK TIME30 mins
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TOTAL TIME50 mins
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SERVING8 People
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VIEWS51
Embrace the autumnal spirit with this velvety corn and pumpkin soup. It's a delightful dance of sweet corn and subtle pumpkin, crafting a comforting warmth perfect for crisp evenings.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate44 g
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Cholesterol7 mg
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Fiber7 g
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Protein7 g
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Saturated Fat2 g
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Sodium1820 mg
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Sugar10 g
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Fat11 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
10 mins
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the sliced leeks and diced carrots. Sauté until softened and fragrant, about 5-7 minutes.
02
Step
15 mins
Pour in the chicken broth and bring to a simmer. Add the diced red potatoes, salt, cloves, and a generous grinding of black pepper. Increase heat and bring to a gentle boil, then reduce heat and simmer until the potatoes are tender, approximately 12-15 minutes.
03
Step
3 mins
In a separate large bowl, whisk the pumpkin puree with 1 cup of the hot broth mixture until smooth and well combined. This prevents lumps from forming when adding the pumpkin to the pot.
04
Step
5 mins
Pour the pumpkin mixture, thawed corn, and milk (or cream) into the pot with the chicken broth and potatoes. Stir gently to combine. Simmer over low heat for at least 5 minutes, allowing the flavors to meld together beautifully. Do not boil.
05
StepLadle the soup into bowls and garnish with fresh parsley. Serve immediately.
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RECIPE REVIEWS
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Please Rate
Shemar Hills
Jun 1, 2025I added a little bit of chili powder for a kick – delicious!
Donna Stracke
May 27, 2025I used coconut milk instead of whole milk to make it vegan, and it was still amazing!
Graham Ondricka
Apr 3, 2025The recipe instructions were very easy to follow.
Ferne Casper
Mar 1, 2025So easy to make and perfect for a cozy night in. I'll definitely be making this again.
William Erdman
Jan 2, 2025This soup is a family favorite! My kids love the sweetness of the corn paired with the pumpkin.
Yasmeen Borer
Dec 23, 2024I was surprised how much I loved this soup! I usually don't like pumpkin soup, but this recipe changed my mind.
Clementine Schadenhilll
Nov 21, 2024I roasted the pumpkin and squash myself, and it gave the soup an incredible depth of flavor!
Murray Gislason
Nov 18, 2024The spices are perfectly balanced, not too overpowering. Just the right amount of warmth.