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Pumpkin-corn-veggie soup

What you need: 

1 small can pumpkin (NOT pumpkin pie filling!)
1 can corn (15 oz/400 g), drained
1 can vegetable broth (15 oz/400 g)
1 medium onion
1/2 medium green pepper
1/2 medium sweet red pepper
1 small summer squash or zucchini (or a little of both)
1 medium carrot
1-2 teaspoon olive oil
ginger, garlic, cinnamon, cumin, coriander, curry powder

What you do: 

Chop the onion, peppers, carrot, and squash into whatever sized pieces suit your fancy. Cook the chopped veggies and corn with the spices in the oil until they're starting to get soft and fragrant. Add the broth and pumpkin and stir to combine everything. Add water if you want to make it a bit thinner. Let it simmer for 10-15 minutes or until you can't wait any longer :-)
Divided into 3 portions, each serving has about 175 calories and about 3 g protein.
Try it with vegan sour cream - its really good!
I didn't include amounts of the spices because it is quite personal how spicy you want it. Also, watch out for added sugar and/or salt in canned corn. If you can't find it without sugar/salt (and want it that way) you can of course use fresh corn (off the ear) or frozen its about 1 1/2 cups of corn.

Preparation Time: 
40 minutes
Cooking Time: 
Servings: 
3

SO HOW'D IT GO?

My husband and I REALLY didn't like this soup. I think that it would have been helpful for the person who posted the recipe to include a suggestion of how much of the spices we should use... I think that may have been our problem :-\

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Anonymous

Sorry to be the lone voice of dissent...but I thought this was just okay. Maybe I didn't cook the veggies long enough or something, but to me, this just tasted like veggies mixed with a can of pumpkin. The soup didn't really meld together all that much for me. It was healthy though so that's always good...I probably won't make it again though. Too bad for me, because I really wanted to like it! Thanks anyway  ;)

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Better than I could've hoped for! This was my first time using/eating pumpkin in something other than a dessert. I had some canned pumpkin and not much else in my pantry, so I omitted a lot of the veggies in this recipe. I only used the pumpkin, 2 zucchini, some chopped baby carrots, and corn. I used generous amts of ginger, some cinnamon, and a little cumin and garlic. It's delicious and very creamy! I love the taste, its so different than soups I'm used to. I think if I make the entire recipe, I'll use orange and yellow pepper instead of red and green because I think it would compliment the taste better.

Thanks for the recipe :)

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Yummy! But next time I think I'll go a little lighter on the spices to let the pumpkin flavor shine through.

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very tasty.  I made a really big pot and it would have been good with a second can of pumpkin.  I love that you don't have to run it through a blender - it's already pureed!  I threw in a sweet potato, maybe 1.5 cups of brown lentils, and some chopped kale.  for spices, I used garlic, cumin, and curry powder.  great for autumn.

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