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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


  • Calories:
  • 288 kcal
  • 14%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 44.3g
  • 14%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 1820 mg
  • 73%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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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!

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Read all reviews 5
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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 ...

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...