Stock up on canned pumpkin so you can enjoy this cozy soup all season long. It’s the perfect balance of sweet, savory, and spicy! Pumpkin adds fiber and nutrients to this simple soup. After chopping onion and garlic, it’s as simple as opening cans and stirring. Save your cooking energy for the big meal!
Pumpkin Corn Soup
Total Time: 25 min
3 tablespoons olive oil
1 large yellow onion, diced
1 tablespoon minced garlic
2 4-ounce cans diced green chilies
1 quart vegetable stock
1 15-ounce can pumpkin puree
1 teaspoon ground cumin
½ teaspoon dried thyme
½ teaspoon dried savory (optional)
2 cups frozen corn
1 cup half and half (or alternative)
1 large baked potato, peeled and roughly mashed
1 tablespoon sriracha hot sauce
½ cup cilantro, chopped (optional)
1 ½ teaspoons sea salt
- Heat olive oil in a stock pot over medium-low heat. Add onion and sauté until tender, about 5 minutes.
- Add garlic and cook for 30 seconds then add green chilies and cook for an additional 3 minutes. Stir in vegetable stock, pumpkin puree, cumin, thyme, and savory (if using). Bring to a gentle simmer and cook for 5–10 minutes.
- Stir in corn, half and half, potato, sriracha, cilantro (if using), and sea salt. Cook until corn is warmed through.
- Serve hot with crusty bread.
Make it plant-based by replacing half and half with a plant-based creamer.