Pumpkin Corn Soup
Total Time
Prep: 20 min. Cook: 25 min.
Makes
7 servings
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.
Pumpkin Corn Soup Recipe photo by Taste of Home
Reviews
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.
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!
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I thought it could have used a little less onion.