Prep 5 mins
Cook 40 mins
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.
- 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
- 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.
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.
After the holidays, I had a cup of pumpkin left and 1/4 cup of half-n-half. Halving his recipe made good use of both. Super simple and delicious, I even added some turkey and it was devine. Thanks for the no fuss recipe.
Could this soup be made a day ahead of time, stored in the fridge, and then reheated the next day? Or would that ruin the consistency?