Pumpkin Corn Soup

Name: Pumpkin Corn Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 7 servings.
Ingredients: 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

Melissa Every of Tallmadge, Ohio writes, “My family loves this soup. It's great on cold winter nights with all the spices and color. It's definitely not your normal pumpkin soup!” Melissa loves to garnish this with fresh cilantro.

Ingredients

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

Directions

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.

Editor's Note

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 cup: 120 calories, 5g fat (2g saturated fat), 9mg cholesterol, 714mg sodium, 20g carbohydrate (7g sugars, 5g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Originally published as Pumpkin and Corn Chowder in Light & Tasty October/November 2007

Reviews

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Average Rating:

Anne Oakes

Feb 14, 2016

I can't decide if I like this or not. I subbed a hot red chili for the jalapeno. The taste is good (though spicy), but the pumpkin gives it an interesting texture-- like it's halfway between a soup and a chili.
traciesroka

Nov 17, 2014

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!
dccookin

Mar 31, 2014

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!
lynniepoo59

Oct 31, 2011

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.
missys30

Nov 2, 2010

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!
isaacs_girl

Sep 29, 2009

I thought it could have used a little less onion.