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San Angelo Lifestyles

Quick, Easy Pumpkin Soup

Serves: 7

This is a perfect soup for cool fall and winter evenings. It’s slightly spicy and a perfect complement to grilled sandwiches.    


  • 1 large onion, chopped
  • 1 medium sweet red pepper, chopped
  • 2 Tbsp. margarine
  • 2 cups corn kernels, fresh or frozen
  • 1 jalapeno pepper, seeded and chopped
  •  2 garlic cloves, minced
  •  2 tsp chili powder
  •  2 cans (29 oz total) vegetable broth, low-sodium
  •  1 ¾ cups pumpkin purée
  •  ½ tsp salt
  •   Dash cayenne pepper
  •   2 Tbsp. lime juice


  • In a large saucepan, sauté onion and red pepper in margarine until almost tender. 
  • Add the corn (thawed if frozen), jalapenos, garlic, and chili powder. 
  • Sauté for 2 minutes longer. 
  • Stir in the broth, pumpkin, salt, and cayenne pepper until blended. 
  • Bring to a boil. Once brought to a boil, reduce the heat, cover, and simmer for 10 minutes. 
  • Stir in lime juice and serve.

Recipe courtesy of the North Carolina State Plants for Human Health Institute

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Digital Issue Spring 2020