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Easy recipe for corn soup with potatoes and pumpkin » Simple and Healthy Recipe! ✅

a plate of this Pumpkin soup with potatoes and corn is a delicious and comforting soup to serve this fall. You can have this hearty soup on the table in less than 30 minutes.

I have wanted to recreate this butternut squash soup for years. Years ago, my husband and I went on a mission to Haiti with a group from our church.

You can read the posts on Mission: Haiti and Lessons from Haiti if you want to know more about what we have done and seen. For me it was a fantastic and eye-opening experience. It’s one thing to see poverty in pictures and on television, but experiencing it firsthand breaks your heart.

It was a great reminder to be even more grateful for the things and people God has put in my life. I also realized how much I can really do without and how much we waste on a daily basis.

One of our meals while in Haiti was a creamy butternut squash soup that I fell in love with. It was so absolutely delicious! How to lick-your-bowl-clean-delicious!!!

I have always regretted not asking the Haitian women’s missionary to write it to me. Eventually, after years of dreaming about soup, I decided to put it out of my memory and see what I came up with.

I added a little more sausage and bacon to the soup because I had it in the fridge and it seemed like the perfect addition to the butternut squash soup.

Then I went one step further and topped the pumpkin corn chowder with some goat cheese, pepitas, parsley and bacon. These little extra ingredients made the butternut squash soup recipe that much prettier. And even tastier.

This butternut squash corn chowder was so good. Our kids even ate it and said it was really good. You know a recipe sticks when the kids don’t complain about orange soup for dinner.

How to make corn soup with potatoes and pumpkin:

  1. Fry onions and butter until soft. Add the garlic and cook another minute.
  2. Add the pumpkin puree, broth, milk and pepper and heat until it reaches a low boil, then lower.
  3. Add the corn, potatoes, noodles, sausage, and bacon. Stir until everything is heated. (full recipe below)

Ingredients for pumpkin soup:

Yes, thanks. Additional ingredients add so much flavor and texture to a bowl of creamy soup. These are some of our favorites:

  • crumbled goat cheese
  • extra bacon
  • Nugget
  • Parsley

What can you accompany with a pumpkin and corn soup?

I like to serve a fresh salad and some kind of bread. If you like, you can make garlic bread, sandwiches, crescent rolls, or cookies.

Other easy soup recipes you may like:

  • The best creamy tomato soup.
  • Chicken and corn soup
  • easy pizza soup
  • Chicken Cheese Soup
  • Low Carb Chicken Alfredo Zoodle Soup

Pumpkin soup with potatoes and corn

Product:
4 portions

Preparation time:
15 minutes

Total Time:
15 minutes

This Butternut Squash Corn and Potato Chowder is loaded with sausage, bacon, and veggies. It’s an easy dinner to have on the table in under 30 minutes this fall.

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ingredients

  • ½ cup pasta

  • 1 tablespoon butter

  • ¼ cup chopped yellow onion

  • 1 ½ tablespoons minced garlic

  • 1 – 15 ounce can pump puree

  • 4 cups of chicken broth

  • ½ cup of milk

  • 1 tablespoon of pepper

  • ¾ cup corn (frozen or canned)

  • 1 cup diced cooked potatoes (1 15-ounce can)

  • 4 ½ ounces smoked sausage, sliced

  • ¾ cup cooked crumbled bacon, divided

  • ¼ cup crumbled goat cheese

  • 2 tablespoons of pumpkin seeds

  • 2 tablespoons chopped fresh parsley

Instructions

  1. Cook noodles according to package directions. Drain and reserve.
  2. In a large skillet, brown the butter and onion until soft. Add the garlic and cook for another minute.
  3. Combine pumpkin, chicken broth, milk, and pepper. Heat slowly over medium-high heat until it reaches a low boiling point. Turn down the heat immediately.
  4. Add corn, potatoes, noodles, sausage, and ½ cup bacon and heat until hot.
  5. Top with goat cheese, pepitas, parsley, and remaining bacon just before serving.
Nutritional information:

Yield: 4 Servings: 1

Amount per proportion:

Calories: 517 Total Fat: 33g Saturated Fat: 13g Trans Fat: 0g Unsaturated Fat: 18g Cholesterol: 83mg Sodium: 2015mg Carbohydrates: 27g Fiber: 3g Sugar: 4g Protein: 28g

Did you make this recipe?

Leave a comment on the blog or share a photo on Instagram

*The Pumpkin Potato Corn Chowder post was first published on November 7, 2012. The photos were updated in October 2017 and the post was republished on September 24, 2019.

The recipe for an easy corn soup with potatoes and pumpkin first appeared on Recetas Latinas.

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