Here’s a simple recipe for a cold winter’s night. Get ready to nourish your soul with this creamy Pumpkin and Corn Soup that warms you up from the inside out.
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Why We Love This
This is one of my all-time favourite recipes from Mum, along with her amazing curried sausages! I think it’s because of the smooth yummy soup paired with the little pops of texture and sweetness from the corn. I’ve actually been known to beg mum to make this on stormy nights at home, and I still regularly battle my youngest brother for the rights to claim the leftovers.
Pumpkin corn soup freezes and re-heats really well, making it the perfect batch recipe to grab out the freezer when you just can’t be bothered cooking. We’ll often have it as an entree before mains like Italian pasta bake or Greek moussaka.
It’s budget friendly too, especially when pumpkins are in season.
Related: Dutch Split Pea Soup / Hungarian Goulash
What is Pumpkin and Corn Soup?
A spiced up version of an old favourite, this hearty pumpkin soup has a little more sweetness with the addition of corn. We’ve also got sautéed onions to add to the flavour, and of course we can’t forget the cream which brings it all together!
Just blend it up in your favourite full size blender or hand blender and serve piping hot with a swirl of cream. MMM mmmm.
Oh and the secret ingredient? Worcestershire sauce! This add such a heavenly spice kick to the soup, really helping to cut through the sweetness of the pumpkin and corn. We thoroughly recommend it!
If you’ve got leftover pumpkin and are looking for a dessert to add to the mix, pop a Pumpkin Pie with Coconut in the oven, and trust us – your family will thank you for it!
What You’ll Need
Aside from the star ingredient – aka the pumpkin! – the onions and chicken stock really help to bring the flavour together in this soup. For the toppings, we love adding a dash of Worcestershire sauce, pepper and a splash of cream. Aside from those – there’s no tricky ingredients in this recipe!
Pumpkin: We used butternut pumpkin for it’s sweet and light flavour, but you can also use Japanese (Kabocha) like we had in our miso soup. If you have your own variety of pumpkin you prefer to cook with, it should work fine with this recipe.
Wandercook’s Tips
- You can use a stick or full size blender to make the soup. Whatever you have on hand.
- If you prefer, you can also make this recipe in a slow cooker.
- Try roasting or frying the pumpkin chunks beforehand for an added richness of flavour.
FAQs
Yes, we actually recommend it. It’s a perfect make-ahead recipe so you can grab a portion out when you need it most.
We love simple hot buttered toast, or if we’re feeling fancy, we’ll whip up some Aussie mini damper rolls to dip in.
Variations & Substitutes
- If you prefer a smoother result, use a can of creamed corn instead of corn kernels or make your own.
- Add some spice by adding some chilli powder or homemade Japanese 7 Spice!
- Substitute the cream with sour cream, coconut cream/milk or half and half.
- Canned pumpkin is also fine to use. I’d use less chicken stock if so, maybe 2-3 cups until it reaches your preferred thickness. 🙂
- Make it vegan by swapping out the cream for coconut cream, the chicken stock for veggie stock and the butter for olive oil with the onions.
Heat up your week with our other soup favourites:
★ Did you make this recipe? Please leave a comment and a star rating below!
Ingredients
- 1 tbsp vegetable oil
- 60 g butter
- 2 onion sliced or chopped
- 1 kg pumpkin chopped into chunks
- 3-4 cups chicken stock
- 1 cup corn or half a 400g tin
- 1/2 cup cream
- 3 tbsp Worcestershire sauce
- 1 tbsp chives
Instructions
- Heat the vegetable oil in a large stockpot over low heat, then add the butter and let it melt. Increase the heat to medium and add in the onion. Sauté until clear and fragrant.1 tbsp vegetable oil, 60 g butter, 2 onion
- Next, add the pumpkin and chicken stock and bring everything to the boil, then cover, reduce the heat and simmer for around 30 mins.1 kg pumpkin, 3-4 cups chicken stock
- Once the pumpkin is soft, you can blend the soup up in batches with your trusty blender by pulsing each batch for a few seconds until smooth. (Or feel free to blend it up with a handheld stick blender – up to you!)
- Return that lusciously smooth soup to the stockpot and heat it through gently, then stir in the corn, cream and Worcestershire sauce.1 cup corn, 1/2 cup cream, 3 tbsp Worcestershire sauce
- Garnish with chives and a little extra cream and sauce, and don't forget some crusty bread on the side!1 tbsp chives
Video
Recipe Notes
- For Serving: We love simple hot buttered toast, or if we’re feeling fancy, we’ll whip up some Aussie mini damper rolls to dip in.
- If you prefer a smoother result, use a can of creamed corn instead of corn kernels or make your own.
- Add some spice by adding some chilli powder or homemade Japanese 7 Spice!
- Substitute the cream with sour cream, coconut cream/milk or half and half.
- Canned pumpkin is also fine to use. I’d use less chicken stock if so, maybe 2-3 cups until it reaches your preferred thickness. 🙂
- Make it vegan by swapping out the cream for coconut cream, the chicken stock for veggie stock and the butter for olive oil with the onions.
- Pumpkin: We used butternut pumpkin for it’s sweet and light flavour, but you can also use Japanese (Kabocha) like we had in our miso soup. If you have your own variety of pumpkin you prefer to cook with, it should work fine with this recipe.
Nutrition
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