Pumpkin Corn Soup Recipes

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HEARTY CORN AND PUMPKIN SOUP



Hearty Corn and Pumpkin Soup image

A perfect, not too pumpkin-y pumpkin soup for chilly winter afternoons. Toasted pumpkin seeds are a fun add-in.

Provided by Elizabeth Kerns VanderEsch

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Pumpkin Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 12

⅓ cup olive oil
2 leeks, white and light green parts only, thinly sliced
2 carrots, peeled and diced
9 cups chicken broth
5 small red potatoes, diced
1 ½ teaspoons salt
¼ teaspoon ground cloves
ground black pepper to taste
2 (16 ounce) cans pumpkin puree
1 (16 ounce) package frozen whole-kernel corn
½ cup whole milk
1 tablespoon minced fresh parsley, or to taste

Steps:

  • Heat olive oil in a large pot over medium heat. Cook and stir leeks and carrots in hot oil until softened, 5 to 10 minutes.
  • Stir chicken broth into leek mixture; bring to a boil. Add potatoes, salt, cloves, and pepper; boil until potatoes are tender, about 15 minutes.
  • Pour pumpkin puree into a large bowl. Stir 1 cup of broth and potatoes mixture into pumpkin.
  • Pour pumpkin mixture, corn, and milk into chicken broth mixture in the large pot. Stir to combine and simmer until heated through and flavors blend, at least 5 minutes. Sprinkle individual servings with parsley.

Nutrition Facts : Calories 288.4 calories, Carbohydrate 44.3 g, Cholesterol 7.2 mg, Fat 11.1 g, Fiber 7.3 g, Protein 7.1 g, SaturatedFat 1.8 g, Sodium 1819.6 mg, Sugar 10.1 g

PUMPKIN CORN SOUP



Pumpkin Corn Soup image

Melissa Every of Tallmadge, Ohio writes, "My family loves this soup. It's great on cold winter nights with all the spices and color. It's definitely not your normal pumpkin soup!" Melissa loves to garnish this with fresh cilantro.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 7 servings.

Number Of Ingredients 12

1 large onion, chopped
1 medium sweet red pepper, chopped
2 tablespoons butter
2 cups fresh or frozen corn, thawed
1 jalapeno pepper, seeded and chopped
2 garlic cloves, minced
2 teaspoons chili powder
2 cans (14-1/2 ounces each) vegetable broth
1 can (15 ounces) solid-pack pumpkin
1/2 teaspoon salt
Dash cayenne pepper
2 tablespoons lime juice

Steps:

  • In a large saucepan, saute onion and red pepper in butter until almost tender. Add the corn, jalapeno, garlic and chili powder; saute 2 minutes longer. , Stir in the broth, pumpkin, salt and cayenne until blended. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in lime juice.

Nutrition Facts : Calories 120 calories, Fat 5g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 714mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges

PUMPKIN BEAN SOUP



Pumpkin Bean Soup image

A friend of mine makes a similar Southwestern-style soup using sweet potatoes, but I found that processing the potatoes takes a bit of extra work. I came up with the idea to use canned pumpkin and created this wonderful, thick, hearty soup that doesn't take a lot of effort to make. It's full of all that's good for you, so enjoy!

Provided by Julie

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Pumpkin Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 14

1 tablespoon olive oil
1 red bell pepper, chopped
1 onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 (15 ounce) can pumpkin puree
1 (15 ounce) can black beans, rinsed and drained
1 (14 ounce) can whole kernel corn, drained
2 cups chicken broth
1 (8 ounce) can tomato sauce
1 teaspoon fresh cilantro leaves, finely chopped
salt and pepper to taste
½ cup heavy cream, whipped
¼ cup fresh chopped cilantro, for garnish

Steps:

  • Heat the olive oil in a saucepan over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Mix in the garlic and cumin and cook, stirring, for an additional 2 minutes.
  • Pour in the pumpkin puree, black beans, corn, chicken broth, tomato sauce, and 1 teaspoon cilantro; season to taste with salt and pepper. Bring the soup to a gentle boil; reduce the heat and simmer, covered, for 25 minutes.
  • Garnish each bowl of soup with a dollop of unsweetened whipped cream and additional cilantro, if desired.

Nutrition Facts : Calories 248.4 calories, Carbohydrate 38.7 g, Cholesterol 20.5 mg, Fat 10.5 g, Fiber 7.5 g, Protein 6 g, SaturatedFat 4.3 g, Sodium 858.1 mg, Sugar 12.4 g

SPICY PUMPKIN & CORN SOUP



Spicy Pumpkin & Corn Soup image

A seriously quick dish, it can satisfy a hungry household in 15 minutes. My family loves sharing this soup with cornbread, or you can add a zesty kick with some Rotel. - Heather Rorex, Winnemucca, Nevada

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 6

1 can (15 ounces) pumpkin
1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups frozen corn
1 can (10 ounces) diced tomatoes and green chiles
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1/4 teaspoon pepper

Steps:

  • In a large saucepan, mix all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until slightly thickened, stirring occasionally. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

Nutrition Facts : Calories 100 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 542mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges

PUMPKIN & CORN SOUP



Pumpkin & Corn Soup image

Have no idea where this recipe came from, but it's been in my files for about 20 years & it makes a comfortingly tasty soup.

Provided by Sydney Mike

Categories     Corn

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

2 (14 1/2 ounce) cans chicken broth
2 (11 ounce) cans sweet corn, drained
1/8 cup onion, finely chopped
0.5 (16 ounce) can pumpkin
1/2 cup half-and-half
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In saucepan, combine broth, corn & onion.
  • Bring to boil, then reduce heat, cover & simmer 20-25 minutes until onion is tender.
  • Stir in pumpkin & blend well.
  • Cover & simmer 5-10 minutes until thoroughly heated.
  • Add half-and-half, salt & pepper.
  • Cook & stir until thoroughly heated, but DO NOT BOIL.

Nutrition Facts : Calories 225.7, Fat 6.6, SaturatedFat 2.8, Cholesterol 11.2, Sodium 858.6, Carbohydrate 36, Fiber 4.6, Sugar 6.7, Protein 11

PUMPKIN, CORN, AND LEMONGRASS SOUP



Pumpkin, Corn, and Lemongrass Soup image

Soups with anything but a broth base are a rarity in Chinese and Japanese households, but corn soups and pumpkin soups-favored Western imports-are the exception. (And any orange-fleshed squash might be called a "pumpkin.") Here, food editor Lillian Chou combines the two and gives them a boost of bracing freshness with lemongrass and cilantro; the result is velvety and light.

Provided by Lillian Chou

Categories     Soup/Stew     Blender     Vegetable     Appetizer     Thanksgiving     Vegetarian     Low Cal     High Fiber     Dinner     Corn     Squash     Butternut Squash     Fall     Winter     Healthy     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

1 fresh lemongrass stalk, root end trimmed and 1 or 2 outer layers discarded
1 large onion, chopped
2 tablespoons unsalted butter
2 tablespoons olive oil
1 3/4 pounds kabocha or butternut squash
2 1/2 cups fresh or frozen corn kernels (10 ounces; from 2 to 3 ears)
5 cups water
Garnish: cilantro leaves

Steps:

  • Cut off and discard top of lemongrass, leaving a 6-inch stalk, then smash stalk with side of a large heavy knife.
  • Cook lemongrass, onion, and 1 teaspoon salt in butter and oil in a heavy medium pot over medium-low heat, stirring occasionally, until onion is softened, about 10 minutes. Add squash, corn, water, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a boil over high heat.
  • Reduce heat and simmer, covered, stirring occasionally, until squash is tender, about 10 minutes. Remove from heat and discard lemongrass.
  • Purée soup in 3 or 4 batches in a blender until very smooth (use caution when blending hot liquids), straining each batch as blended through a fine-mesh sieve into a large heatproof bowl, pressing hard on and then discarding solids. Season with salt and pepper and reheat if necessary.

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