Best 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

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

ROASTED CORN AND PUMPKIN SOUP WITH JUMBO LUMP CRABMEAT AND CRISP MACHE



Roasted Corn and Pumpkin Soup with Jumbo Lump Crabmeat and Crisp Mache image

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 13

2 ears fresh corn
1/2 pound sliced shallots
1/2 gallon chicken stock
1 pumpkin
2 teaspoons salt
2 tablespoons olive oil
1 clove garlic
2 ounces crabmeat
1 tablespoon sour cream
1 teaspoon black pepper
1 bunch Mache
1 teaspoon cider vinegar
Pumpkin seed oil, to taste

Steps:

  • Shuck corn and cut from the cob. Separate into 2 piles.
  • Heat a saute pan and add 1/2 of the sliced shallots, 1 pile of corn and salt, and pan roast until golden brown. Add 1/2 quart heavy cream. Puree and pass through a sieve, getting corn puree.
  • Saute the second pile of corn in the same manner. Add 1/2 gallon of chicken stock. Put corn stock into a blender and pass through a sieve. Put on low and simmer to reduce.
  • Cut pumpkin in quarters. Rub with oil and garlic. Roast in a preheated 350 degree oven until tender.
  • Remove pumpkin pulp from outer skin and puree.
  • Add roasted pumpkin puree and corn puree to corn stock. Season with salt and pepper.
  • Mix crabmeat with sour cream and divide equal amounts between 4 bowls. Toss mache with cider vinegar and place on top of crabmeat. Lace with soup and garnish with pumpkin seed oil.

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.

VEGAN PUMPKIN SOUP WITH CORN AND COCONUT



Vegan Pumpkin Soup with Corn and Coconut image

A delicious plant-based, vegan pumpkin soup with a twist! Perfect for a cold winter night.

Provided by Christina's Creations

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

Time 30m

Yield 9

Number Of Ingredients 15

⅔ medium pumpkin
2 large potatoes, peeled and cubed
2 (15 ounce) cans creamed corn
2 (14 ounce) cans cream of coconut
2 cups soy milk
½ cup nutritional yeast
1 teaspoon ground turmeric
1 teaspoon smoked paprika
1 teaspoon thyme
1 teaspoon ground cumin
1 pinch chili powder, or to taste
salt to taste
freshly cracked black pepper to taste
2 cups boiling water, or as needed
½ cup cream of coconut

Steps:

  • Combine pumpkin, potatoes, creamed corn, 2 cans cream of coconut, soy milk, nutritional yeast, turmeric, paprika, thyme, cumin, chili powder, salt, and pepper in a large pot. Pour in enough boiling water to cover the vegetables. Bring to a boil over medium-high heat. Reduce heat and simmer until pumpkin and potatoes are soft, 15 to 20 minutes.
  • Puree soup using an immersion blender adding 1/2 cup cream of coconut if you want the soup creamier.

Nutrition Facts : Calories 584.2 calories, Carbohydrate 101.1 g, Fat 18.4 g, Fiber 6.3 g, Protein 11.3 g, SaturatedFat 15.8 g, Sodium 397 mg, Sugar 59.6 g

PUMPKIN CORN SOUP WITH GINGER LIME CREAM



Pumpkin Corn Soup With Ginger Lime Cream image

Provided by Dena Kleiman

Categories     soups and stews, side dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 11

1 medium pumpkin
4 cups chicken stock, preferably fresh
3 cups corn kernels
1/2 cup water
2 cloves garlic, finely chopped
3/4 teaspoon salt
3/4 teaspoon white pepper
Juice of 1 lime
1 tablespoon peeled and grated fresh ginger
Zest of 2 limes
1/2 cup heavy cream

Steps:

  • Preheat oven to 350 degrees. Peel pumpkin and remove seeds and string. Cut pumpkin into cubes. Put three cups of the cubes in a pan and cover with one cup of the stock. Discard remaining pumpkin. Cover the pan and place in the oven until the pumpkin is tender, about 45 minutes. Puree mixture in food processor and set aside.
  • In a covered pot, cook the corn with the water until tender, about 10 minutes. Grind mixture in food processor until smooth. Run through a sieve, pressing the puree through, and discard skins.
  • Combine corn puree, garlic, salt, white pepper and the remaining stock in a saucepan and bring to a boil over medium-high heat. Reduce the heat to low, add the pumpkin and cook 5 minutes while stirring.
  • In another saucepan, cook the lime juice and ginger two minutes over medium heat. Remove and strain to remove the ginger.
  • Place a bowl and a beater in the freezer for five minutes to chill. In the bowl combine the ginger-lime juice, half the lime zest and the cream. Whip until mixture has soft peaks.
  • Serve the soup in individual bowls with a dollop of cream garnished with the remaining lime zest.

Nutrition Facts : @context http, Calories 295, UnsaturatedFat 4 grams, Carbohydrate 45 grams, Fat 11 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 534 milligrams, Sugar 13 grams

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 & 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

CORN AND PUMPKIN SOUP WITH JALAPEñO PESTO



Corn and Pumpkin Soup with Jalapeño Pesto image

Number Of Ingredients 21

JALAPEÑO PESTO
1 cup fresh cilantro
1 cup fresh parsley
1/2 cup pine nuts, lightly toasted*
1/2 cup grated Parmesan cheese
5 garlic cloves, minced
4 jalapeño peppers, cut up
1 teaspoon lime juice
1/2 teaspoon grated lime peel
3/4 cup olive oil
SOUP
4 (14 1/2-ounce) cans ready-to-serve chicken broth
2 (11-ounce) cans vacuum-packed whole kernel corn, drained
1/4 cup finely chopped onion
2 tablespoons finely chopped jalapeño peppers
1 (16-ounce) can pumpkin
1 cup half-and-half
1/2 teaspoon salt
1/4 teaspoon pepper
11 (8 or 6-inch) corn tortillas or 8-inch flour tortillas, warmed
..........Click the Edit tab and select this entry to learn more about this Bake-Off® Contest Winner.

Steps:

  • In food processor bowl with metal blade or blender container, combine cilantro, parsley, pine nuts, cheese and garlic. Process 10 to 15 seconds to chop mixture. Add 4 cut-up jalapeño peppers, lime juice and lime peel process 5 to 10 seconds to blend. With machine running, add oil through feed tube or opening in blender lid in slow, steady stream just until well blended. Set aside.In large saucepan, combine broth, corn, onion and 2 tablespoons jalapeño pepper. Bring to a boil. Reduce heat cover and simmer 20 to 25 minutes or until onion and jalapeño pepper are tender. Stir in pumpkin blend well. Cover simmer 5 to 10 minutes or until thoroughly heated. Add half-and-half, salt and pepper cook and stir until thoroughly heated. DO NOT BOIL.To serve, line 11 soup bowls with warmed tortillas ladle hot soup into tortilla-lined bowls. Spoon scant 2 tablespoons pesto onto each serving.*TIP: To toast pine nuts, spread on cookie sheet bake at 350°F. for 3 to 6 minutes or until light golden brown, stirring occasionally.Nutrition Per Serving (1 cup): Calories 370 Protein 11g Carbohydrate 32g Fat 23g Sodium 840mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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