Easy to Make
You won’t believe how easy this soup is to make! It only takes about 10 minutes to make yet it has a delicious and complex taste that makes you think it took hours.
No Pumpkin Spice
This is my sister’s recipe and it is unexpectedly delicious! I say that because it is not really a pumpkin spice recipe, even though it does have pumpkin and cinnamon in it. It is very creamy and looks as though it has lots of cheddar cheese in it. But there is no cheese in it at all. Instead, the pumpkin gives it a vibrant color.
Corn for Texture
This soup has enough corn to give it some texture, yet the half and half in it makes it rich and creamy.
Pumpkin Provides Creaminess
The pumpkin completely incorporates into the soup and adds to the creaminess. You won’t find any pumpkin pieces here. This recipe shows just how versatile pumpkin can be. It makes a creamy base for a delicious fall soup.
Pumpkin Seeds
Garnish this soup with either toasted pumpkin seeds or pumpkin spice seeds to add a little crunch to it.
Let me know if you enjoy this chowder and I will pass your compliments along to my sister!
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
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- 2 tablespoons butter
- 1 cup sweet onion, chopped
- 3 cups frozen corn
- 1 16-ounce can pure pumpkin
- 2 cups chicken stock
- 1 tablespoon sugar
- 1 1/2 teaspoon salt
- 1/8 teaspoon cinnamon, ground
- 2 cups half and half
Ingredients
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- Melt butter in a Dutch oven and add the onion. Sautรฉ until tender.
- Add the corn and stir. Place a lid on the pan and cook on medium heat for 3-4 minutes, or until the corn is thawed. Stir occasionally.
- Stir in the pumpkin, stock, sugar, salt, and cinnamon and bring to a boil. Reduce the heat and simmer for 5 minutes.
- Stir in the half and half and cook until thoroughly heated but do not boil. Serve warm.