Pumpkin Corn Chowder

Posted at 10:44 AM, Nov 14, 2014
and last updated 2014-11-14 10:49:56-05

Pumpkin Corn Soup

By Nisa Burns


32 oz chicken broth

2 (15-oz) cans pumpkin puree

1½ cups heavy cream

1 can corn, drained

2 tsp garlic, minced

2 tsp thyme

2 tsp nutmeg

2 Tbsp brown sugar

½ onion, chopped

Salt and pepper, to taste

Pumpkin seeds, for topping (optional)


Place chicken broth in a large pot and add pumpkin purée, garlic, nutmeg, thyme and brown sugar. Cook on low to medium heat.

Chop the onions and place them in a sauté pan with olive oil. Cook on medium heat. Caramelize onions till golden brown. Once golden brown, place directly in the soup.

Add the heavy cream to the soup. With a hand blender, mix soup till smooth. Add in corn and allow to simmer on low for 20 minutes.

Add salt and pepper to taste.

Top each serving of soup with pumpkin seeds (optional).

Kitchen Counter

Serves 5.