Pantry & Back Of The Fridge Friendly Pumpkin Corn Soup

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Skip multiple grocery runs. Turn a few standard pantry items and produce picks (both shelf stable & ones that have a long refrigerator life) into this chunky bowl of pumpkin corn soup. A delicious way to warm up this winter.

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From Pantry to Pot

Pumpkin doesn’t only have to be for the fall. Especially if it’s canned. Utilize it during the cold winter months too. Adding flavor, plus another vegetable & nutrients (especially vitamin A and fiber) to your next pot of soup.

But that’s not all. Another ingredient that adds to the convenience & texture of this soup is a can of creamed corn.

Two cans, plus pantry staples and vegetables that last a long time in the fridge make this pumpkin corn soup an easy recipe to keep in stock all season long.

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What You’ll Need

To make this soup, you’ll need the following ingredients. Find the exact measurements in the recipe box below.

• mirepoix – diced onion, carrots, celery cooked in
• avocado oil
• ginger – ground into a paste. For ease and convenience, these frozen crushed cubes are great to have on hand. They’re often available at Trader Joe’s or Target (different brand, same idea). You can also make it yourself from a piece of ginger. See these tips on how to make ginger paste at home.
• aromatics & spices – including cloves of garlic, nutritional yeast, kosher salt & black pepper
• canned cream style sweet corn – unlike whole kernel corn, this also has sugar and thickeners added to give a creamy texture. No need to drain it, the contents of the whole can get used in this recipe.
• can of 100% pure pumpkin puree – skip the labels that say “pumpkin pie mix,” that’s the filling for an actual pie. The only ingredient you want here is pumpkin.
• vegetable broth – use a boxed variety, or save some money and make your own vegetable broth from scraps
• fresh scallions & parsley – sliced/chopped; mixed in at the end to add flavor, texture and serve as a garnish.

What to do with leftover pumpkin puree

This soup recipe doesn’t need a full can of pumpkin puree. But don’t let the idea of leftovers stop you from making it. Here are some additional uses for pumpkin puree:

• combine it with coffee to make this pumpkin flavored latte
• bring it to the breakfast table: scramble it in with your eggs (get the egg to pumpkin ratio), flavor waffles (here’s how) or simply stir it into bowl of oatmeal
• blend it into a smoothie
• add it to the pot in a fall vegetable soup
• freeze it for later – to help make it easier to grab and use straight from the freezer, you’ll want to portion it first. This can be done any way you like: in ice cube trays, flat layer in a Ziploc, or in tablespoon sized portions. Then simply break off or remove pumpkin pieces as needed.

How to Make this Pumpkin and Corn Soup

Prep the vegetables & start cooking. This isn’t a dump everything into the pot at once and cook it all together kind of recipe. The ingredients are added in stages to help build the flavor of the soup. That means you can multitask. Start cooking while you’re still prepping the rest of the ingredients.

Cook the mirepoix, the flavor base of most soup recipes. Give the onions a little head start before adding the other vegetables.

Add the aromatics. Quickly stir in the herbs and spices. Stay close to the stove. Once fragrant, it’s time to move on to the next step.

Contents of the cans go in next. Here’s where the soup gets its star ingredients, the corn and pumpkin.

Liquid level. Turn it into a soup by pouring in the broth. Bring to a boil then lower it to simmer to continue cooking.

Last call for vegetables. Turn off the heat and stir in the remaining vegetables/herbs.

Serve garnished with your favorite toppings for soup and enjoy. A few favorite options here are chopped parsley, pickled jalapeños, sliced scallions, cooked corn kernels, shredded cheese, sprinkle of nutritional yeast and croutons.