Total Time
45mins
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.

Ingredients Nutrition

Directions

  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.

Reviews

(8)
Most Helpful

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.

The Tiny Chef November 17, 2008

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.

burghdutchess November 25, 2012

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?

kathbisc November 19, 2008

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