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Spicy Pumpkin & Corn Soup Recipe

Spicy Pumpkin & Corn Soup Recipe

A seriously quick dish, it can satisfy a hungry household in 15 minutes. My family loves sharing this soup with cornbread, or you can add a zesty kick with some Rotel. — Heather Rorex, Winnemucca, Nevada
TOTAL TIME: Prep/Total Time: 20 min. YIELD:8 servings


  • 1 can (15 ounces) solid-pack pumpkin
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1-1/2 cups frozen corn
  • 1 can (10 ounces) diced tomatoes and green chilies
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 1/4 teaspoon pepper


  • 1. In a large saucepan, mix all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until slightly thickened, stirring occasionally.
    Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Yield: 8 servings.

Nutritional Facts

3/4 cup: 100 calories, 0 fat (0 saturated fat), 0 cholesterol, 542mg sodium, 20g carbohydrate (3g sugars, 5g fiber), 6g protein. Diabetic Exchanges: 1 starch.

Reviews for Spicy Pumpkin & Corn Soup

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diannemt75 User ID: 761468 263462
Reviewed Mar. 14, 2017

"Made this on a snowy, windy day. Used large can of pumpkin and 1 can of Rotelle. I LOVED it and hubby added some sour cream to take a bit of heat away. This will be a "go to" recipe that I can do from the pantry!"

Kim User ID: 8980693 260530
Reviewed Jan. 30, 2017

"Very good! A little extra salt really helped the flavor."

mumsay User ID: 7742579 254540
Reviewed Sep. 24, 2016

"This was pretty good but the flavor was lacking so I added two shakes of cinnamon and one shake of garam masala. This made a big difference to me. Also I only had about 6 oz of beans. Because of the watery consistency I mixed corn starch with water and added it to the soup. I used tomatoes with regular chilies, but will use the mild ones next time. I will be making this again."

maball User ID: 4420592 233166
Reviewed Sep. 19, 2015 Edited Sep. 21, 2015

"Really tasty and quick. Top with shredded cheddar cheese."

bevinn User ID: 7324555 131321
Reviewed Oct. 2, 2014

"Unfortunately I don't understand the rave reviews. It was very bland to me even after adding nutmeg & cayenne pepper. It had heat but no flavor :("

tshirtlady User ID: 162695 212173
Reviewed Apr. 16, 2014

"This soup is amazing! I like very thick soups so I usually add extra black beans. Sometimes I add some cooked chicken. It also works well to mix it up in the evening and put it in the crock pot in the morning for a great lunch at work."

MKrishnayya User ID: 7600821 212172
Reviewed Jan. 12, 2014

"Delicious and very simple to make! A big hit with a group."

ephelan80 User ID: 155608 191324
Reviewed Nov. 6, 2013

"This soup is delicious and is so easy to make. I made it exactly as indicated, using Rotel's diced tomatoes with mild chilies since my husband doesn't like anything real spicy. I normally keep these ingredients on hand in my pantry, so it will be easy to whip up at a moments notice. It was a real hit and I'm going to add this to my regular recipe rotation."

mamaknowsbest User ID: 5826120 149074
Reviewed Oct. 28, 2013

"This is a great, quick and nutricious soup! To make it into a hearty meal I added a can of chiicken and mixed veggies. Highly recommend using spicy diced tomatoes and green chiliis such as Rotel. This gives it the much needed kick my family loves! This speedy soup will take about as much time to make as to heat oven and make corn bread sticks. With an additonal tossed salad--- - dinner is on the table in no time!!!"

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