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Hearty Corn and Pumpkin Soup


"A perfect, not too pumpkin-y pumpkin soup for chilly winter afternoons. Toasted pumpkin seeds are a fun add-in."
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50 m servings 288 cals
Original recipe yields 8 servings

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  1. Heat olive oil in a large pot over medium heat. Cook and stir leeks and carrots in hot oil until softened, 5 to 10 minutes.
  2. Stir chicken broth into leek mixture; bring to a boil. Add potatoes, salt, cloves, and pepper; boil until potatoes are tender, about 15 minutes.
  3. Pour pumpkin puree into a large bowl. Stir 1 cup of broth and potatoes mixture into pumpkin.
  4. Pour pumpkin mixture, corn, and milk into chicken broth mixture in the large pot. Stir to combine and simmer until heated through and flavors blend, at least 5 minutes. Sprinkle individual servings with parsley.


  • Cook's Note:
  • Vegetable stock can be substituted for a fabulous vegetarian soup!

Nutrition Facts

Per Serving: 288 calories; 11.1 g fat; 44.3 g carbohydrates; 7.1 g protein; 7 mg cholesterol; 1820 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 6
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This was pretty good and will make it again. I used fresh pumpkin in chunks and added a couple of other veggies I had on hand. Then I gave it a slight twist with an immersion blender leaving it ...

Delicious! Used coconut milk and it was amazing.

Great as is. I can't have dairy, so the second time I omitted the milk but it was still very, very good.

This was the perfect recipe cleaning out the fridge and the soup was warm and thick and cozy on a cold winter's day. I used a cup less broth as I prefer thicker soups and had a bit of shredded ...

I was very good. Will make it again. I did not have any milk so I added tahini butter to make it creamy. Yummy !!

I don't really like the taste of pumpkin but I like it in soups. This is a good pumpkin soup that does not taste like pumpkin and is easy to make. You need to taste it and adjust the seasoning...