Pumpkin & Creamed Corn Soup
There’s something undeniably comforting about a bowl of pumpkin soup. With butternut pumpkin, the sweetness of creamed corn, some potato, chicken stock and cream to top it off, this pumpkin and creamed corn soup recipe brings bold flavour from the simplest ingredients – no fuss, all warmth. Whether you’re ladling it up as a starter or settling in with a generous bowl for dinner, this soup recipe brings a cosy, golden glow to the table every time.
Ingredients
Butternut pumpkin, potatoes, creamed corn, chicken stock, thickened cream, salt + pepper to taste
This pumpkin soup recipe is something my mum used to make for us growing up. This recipe have adapted it many times over the years and have perfected it. I peel, remove the seeds and cut up the pumpkin and potatoes, place them onto a tray, cover in some olive oil and salt and pepper and bake until it’s slightly golden. I feel like roasting in the oven first intensifies the flavour of the pumpkin and potato, making for a richer flavoured pumpkin soup.
What type of pumpkins do I use for pumpkin soup?
I love using Butternut pumpkins, they’re my favourite. Butternut and Kent/Jap pumpkins are the two main varieties of pumpkins widely available here in Australia. The terminology of pumpkins varies from region to region; some varieties are called squash, while keeping the term pumpkin for other varieties. Pumpkins are a type of squash, however not all squash are pumpkins.
What you call them is based on cultural and regional differences. Many North Americans think of jack o lanterns or round orange varieties and pie filling when thinking of pumpkins and squash in most other settings. In Australia, pumpkins refer to hard-skinned squash, while “squash” is soft skinned squash like zucchini and patty pan squash. In many other regions like North America, squash can refer to hard-skinned squash (like many pumpkin varieties), and soft-skinned summer squash like zucchini.
My Best Tips
If you have a stick blender, use that to blend everything together in the one pot once the stock warms up.
Use a sharp knife when slicing up the pumpkin, it can be a little difficult to cut up in its uncooked form.
This recipe is just a guide. How much stock, creamed corn and thickened cream you put in, will depend on how big the pumpkin is that you get and your personal preference. Make sure you have some extra on hand.
Pumpkin & Creamed Corn Soup
Ingredients
- 1 whole butternut pumpkin Note 1
- 2 medium to large potatoes
- 1-1.5 L of chicken stock or vegetable stock Note 2
- 2 x 420g can of creamed corn optional, Note 3
- 300 ml of thickened cream Note 4
- Salt and pepper to taste
- Olive oil for drizzling
- 1 brown onion quartered, optional, Note 5
- 3 cloves of garlic core removed, optional, Note 5
Instructions
- Peel the skin off the butternut pumpkin, getting as close to the stem as possible and potatoes.
- Slicing the pumpkin: Vertically into two pieces. Lay the side the stem on its flat side, slicing into smaller bits, around the stem, then removing the stem once Place the blossom end on its flat side, slice down the centre, through the blossom. Scoop out the seeds, slice into smaller chunks, with the piece of the pumpkin with the blossom sliced through its middle and then sliced off. This lets for maximum pumpkin and less wastage.
- Place the sliced pumpkin and potatoes onto an oven safe tray, drizzle with olive oil, sprinkle with salt and pepper, mix to coat and roast in the oven for 1 hour or until the pumpkin and potatoes are golden and soft.
- Place 1 litre of chicken stock into a large pot and heat up until it starts simmering, place the roasted pumpkin and potatoes into the hot stock and use a stick blender to smooth out the chunks.
- Add in the cans of creamed corn and stir to combine.
- Once the larger clumps of creamed corn have melted into the soup, add in the cream and mix to combine.
- Make any adjustments needed: if you want the soup to be thinner, add in some extra stock, if you want it creamier, add in some extra cream. Add in a pinch of salt and pepper.
- Serve alongside some warm crusty bread.
