Pumpkin & Corn Soup

Pumpkin & Corn Soup created by The Tiny Chef

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.

Ready In:
45mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Sydney Mike
Contributor
@Sydney Mike
Contributor
"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."

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  1. burghdutchess
    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.
  2. kathbisc
    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?
  3. The Tiny Chef
    Pumpkin & Corn Soup Created by The Tiny Chef
  4. 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.
  5. 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.
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