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Pumpkin Corn Soup Recipe

Pumpkin Corn Soup Recipe

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.
TOTAL TIME: Prep: 20 min. Cook: 25 min. YIELD:7 servings


  • 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


  • 1. 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.
  • 2. 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional 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.

Reviews for Pumpkin Corn Soup

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Anne Oakes User ID: 2374099 243795
Reviewed 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 User ID: 8106641 98696
Reviewed 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 User ID: 7162688 170930
Reviewed 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 User ID: 6312785 168567
Reviewed 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 User ID: 5524032 169880
Reviewed 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 User ID: 1324737 134991
Reviewed Sep. 29, 2009

"I thought it could have used a little less onion."

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