Pumpkin Corn Soup Revised
Cozy up with a bowl of comforting Pumpkin Corn Soup Revised, a velvety blend of fall flavors and hearty textures that’s as satisfying as it is easy to make. This quick recipe pairs sweet corn kernels with earthy pumpkin puree, enhanced by the warm spices of cumin and smoked paprika. A touch of heavy cream—or coconut cream for a dairy-free option—brings a luscious richness to the soup, while fresh cilantro or parsley adds a burst of brightness as a garnish. With only 10 minutes of prep and 25 minutes of cook time, this flavorful soup is perfect for busy weeknights or as a festive appetizer for holiday gatherings. Enjoy it chunky for a rustic feel or blend it smooth for a sophisticated twist—either way, this fall-inspired dish is sure to become a family favorite. Perfect keywords for search: pumpkin corn soup, creamy pumpkin soup, dairy-free soup recipe, fall soup ideas, comforting soups.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 cup canned pumpkin puree
- 1.5 cups corn kernels (fresh, canned, or frozen)
- 4 cups vegetable broth
- 0.5 cup heavy cream (or coconut cream for dairy-free)
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro or parsley, chopped (optional garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 4–5 minutes until soft and translucent.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the pumpkin puree and corn kernels, stirring to combine.
Pour in the vegetable broth and stir in the ground cumin, smoked paprika, salt, and black pepper.
Bring the mixture to a simmer and cook for 15 minutes, stirring occasionally.
Remove the pot from the heat and use an immersion blender to puree the soup until smooth (or transfer it in batches to a blender, then return it to the pot). For a chunkier texture, blend only half of the soup.
Stir in the heavy cream (or coconut cream) and return the pot to low heat. Let it warm through for 2–3 minutes, but do not boil.
Taste and adjust seasoning as needed, adding more salt or pepper if desired.
Serve hot, garnished with fresh cilantro or parsley if desired.
Nutrition Facts
Calories |
1486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.0 g | 115% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 4725 mg | 205% | |
| Total Carbohydrate | 153.1 g | 56% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 48.6 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 352 mg | 27% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 3313 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
