Creamy Pumpkin Corn Soup From Scratch

This Creamy Pumpkin Corn soup found its way to our table as a kid pleaser. A couple of times we bought creamy Wolfgang Puck soup that my four year old liked enough to eat, so I decided to make my own version of a creamy soup that would have texture of her favorite corn and carrots, and will make me feel like she is eating something truly good.

After a few attempts with squashes, I decided to go with a pumpkin base because it tasted neutral enough for a picky kid to enjoy while tasting absolutely delicious for grown-ups. My entire family devoured it right away so I think I finally got the right formula.

I started adding a couple of whisked egg yolks at the very end of cooking so that my toddlers can get even more nutrients.

HOW TO MAKE CREAMY PUMPKIN CORN SOUP FROM SCRATCH

Ingredients
1 medium pie pumpkin
2 tablespoons grass fed ghee or butter (how to make ghee)
1/2 onion, chopped
2 large carrots, chopped
1/4 cup maple syrup
3 cups of homemade bone broth, or 4 cups if you like your soup more liquid
1.5 cups corn
1/4 teaspoon nutmeg
1 cup grass-fed heavy cream, not ultra-pasteurized
Salt and pepper to taste

Instructions
Cut the pumpkin in half, be careful – the skin is quite tough. Scoop out the seeds. Cut each half into four pieces and place them on a cookie sheet.

Bake at 350 degrees for 30-40 minutes or until the edges start to brown. Allow to cool.
Once cooled, peel the skin off, it should be very easy to do now. Cut the flesh into pieces.

Heat 1 tablespoon of ghee in a deep heavy bottomed pot, add onion and half the carrots. Saute until carrots soften. Add pumpkin, bone broth, maple syrup and salt and simmer for 20 minutes.

While the pot is simmering, put 1 tablespoon of ghee, corn and remaining carrots in a small frying pan, salt to taste and sauté on low until corn starts to brown.

Use an immersion blender to puree the soup. Alternatively, process it in a high-powered blender in two batches.

Add cream, nutmeg and sauteed corn and carrots. Simmer for a few minutes.

Print Recipe

CREAMY PUMPKIN CORN SOUP FROM SCRATCH

Ingredients

• 1 medium pie pumpkin
• 2 tablespoons grass-fed ghee or butter how to make ghee
• 1/2 onion chopped
• 2-3 large carrots chopped
• 1/4 cup maple syrup
• 3 cups homemade bone broth 4 cups if you prefer it more liquid
• 1.5 cups corn
• 1/4 teaspoon ground nutmeg
• 1 cup heavy cream not ultra-pasteurized
• salt and pepper to taste

Instructions

• Cut the pumpkin in half, be careful - the skin is quite tough. Scoop out the seeds. Cut each half into four pieces and place them on a cookie sheet.
• Bake at 350 degrees for 30-40 minutes or until the edges start to brown. Allow to cool.Once cooled, peel the skin off, it should be very easy to do now. Cut the flesh into pieces.
• Heat 1 tablespoon of ghee in a deep heavy bottomed pot, add onion and half the carrots. Saute until carrots soften. Add pumpkin, bone broth, maple syrup and salt and simmer for 20 minutes.
• While the pot is simmering, put 1 tablespoon of ghee, corn and remaining carrots in a small frying pan, salt to taste and sauté on low until corn starts to brown.
• Use an immersion blender to puree the soup. Alternatively, process it in a high-powered blender in two batches. 
• Add cream, nutmeg and sauteed corn and carrots. Simmer for a few minutes.