Pumpkin & Corn Soup

READY IN: 45mins
Recipe by Sydney Mike

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.

Top Review by The Tiny Chef

I used vegetable broth instead of chicken broth for the V*gan Swap November 2008. This was really easy to put together and brought both the pumpkin and corn flavors together in harmony. I used one 16 oz. bag of frozen corn instead, and it still turned out great. I also upped the onion a bit because my family enjoys onion.

Ingredients Nutrition


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

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