- 1 large onion, chopped
- 1 medium sweet red pepper, chopped
- 2 tablespoons butter
- 2 cups fresh or frozen corn, thawed
- 1 jalapeno pepper, seeded and chopped
- 2 garlic cloves, minced
- 2 teaspoons chili powder
- 2 cans (14-1/2 ounces each) vegetable broth
- 1 can (15 ounces) solid-pack pumpkin
- 1/2 teaspoon salt
- Dash cayenne pepper
- 2 tablespoons lime juice
- In a large saucepan, saute onion and red pepper in butter until almost tender. Add the corn, jalapeno, garlic and chili powder; saute 2 minutes longer.
- Stir in the broth, pumpkin, salt and cayenne until blended. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in lime juice. Yield: 7 servings.
Reviews for Pumpkin Corn Soup
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"I love this soup! Trying to keep it healthy, I omit the salt and use low sodium broth. Then I add a little extra cayenne to add more heat. Great soup on a chilly winter day!"
"This soup wasn't our favorite. I think we would have enjoyed it with a bit more flavor instead of just spice from the peppers. Perhaps I'll try it again with bacon, like another reviewer suggested!"
"I was very surprised how creamy the pumpkin makes this soup. It reminded me of a chili so..... I rinsed a can of kidney beans and added it, along with a "handful" of bacon bits...Oh my, I highly recommand this soup."
"I made this soup for dinner Halloween night. It was a huge hit. In fact I'm making it again tonight for a family get together. I omitted the cayenne pepper and the jalapeno pepper only for the fact that I didn't want it too spicy for my grandchildren. Even with those left out, it turned out excellent!"
"I thought it could have used a little less onion."