Creamy Pumpkin Corn Soup
This vibrant soup combines the earthy sweetness of fall pumpkins with the sunny brightness of corn, creating a comforting yet sophisticated bowl that's surprisingly simple to prepare. Perfect for autumn evenings and packed with nutrients!
Equipment
- Large Heavy-Bottomed Pot
- Immersion Blender or Stand Blender
Ingredients
Main Ingredients
- 4 cups fresh pumpkin peeled and cubed (or 2 cans pure pumpkin puree)
- 3 cups corn kernels fresh or frozen (thawed if frozen)
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 4 cups vegetable broth low-sodium preferred
- 1 cup coconut milk or heavy cream for a richer version
Seasonings
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper adjust to taste
- 2 tablespoons maple syrup optional
- 2 tablespoons fresh thyme leaves
- salt and freshly ground black pepper to taste
Garnish
- pepitas pumpkin seeds
- fresh chives chopped
Instructions
- Begin by prepping all your vegetables. If using fresh pumpkin, peel and remove seeds, then cut into 1-inch cubes. Dice your onion finely and mince the garlic. If using fresh corn, carefully cut the kernels from the cob.
- Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the diced onions and cook for 3-4 minutes until translucent. Add the minced garlic and continue cooking for another 30 seconds until fragrant.
- Add your pumpkin cubes to the pot (skip this step if using canned puree). Stir to coat with the oil and aromatics, then sprinkle in the cumin, smoked paprika, and cayenne pepper. Allow the spices to toast for about 1 minute, stirring constantly.
- Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce heat to maintain a simmer, cover partially, and cook for about 15-20 minutes or until the pumpkin is fork-tender. If using canned pumpkin puree, add it now and simmer for just 10 minutes.
- Add the corn kernels to the pot and continue cooking for another 5 minutes. Using an immersion blender, puree the soup until smooth while leaving some texture. If you prefer a completely smooth soup, transfer in batches to a stand blender.
- Stir in the coconut milk and maple syrup (if using), then add the fresh thyme leaves. Allow the soup to heat through for another 2-3 minutes. Taste and adjust seasoning with salt and pepper as needed.
- Serve hot, garnished with toasted pepitas and fresh chives. For a more impressive presentation, serve in hollowed-out mini pumpkins or with a swirl of coconut cream on top.
Notes
Pro Tips:
- Stand your corn cob upright in the center of a large bowl when cutting off kernels to prevent scattering.
- For a textural contrast, reserve 1/2 cup of corn kernels to add after blending.
- This soup freezes beautifully for up to 3 months in airtight containers.
- The flavor actually improves after 24 hours as the ingredients meld together.
- For a protein boost, add 1 cup of white beans during cooking.
Nutrition
Calories: 245kcalCarbohydrates: 31gProtein: 5gFat: 14gSaturated Fat: 8gFiber: 6gSugar: 12g
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