Published Oct 4th
Prep 10m Cook 10m Additional - Ready In 20m
Servings 6 servings Calories 235.7

A simple and wonderful pumpkin bisque that you can prepare ahead of time to enjoy on its own or as a fantastic complement to grilled salmon and asparagus. Garnish generously with nutmeg, cayenne pepper, and toasted (or plain) coconut.

Recipe Ingredients

  • 1 (15 ounce) can sweet cream-style corn
  • 2 tablespoons chopped onion
  • 1 (15 ounce) can pumpkin
  • 1 (14 ounce) can chicken broth
  • ¼ cup orange juice
  • 2 teaspoons cornstarch
  • ¾ teaspoon ground coriander
  • ½ teaspoon salt
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground black pepper
  • 1 cup heavy whipping cream

Cooking Directions

  1. 1 Combine creamed corn and onion in a blender. Process until pureed and strain into a saucepan. Add pumpkin, broth, orange juice, cornstarch, coriander, salt, nutmeg, and black pepper. Mix well and bring to a boil, stirring occasionally, 5 to 10 minutes. Stir in heavy cream; heat until warmed through, but do not boil, about 5 minutes more.

Nutrition Facts

  • Calories 235.7
  • Carbohydrate 24.3 g
  • Cholesterol 56 mg
  • Fat 15.5 g
  • Fiber 3.3 g
  • Protein 3.5 g
  • Saturated Fat 9.4 g
  • Sodium 922.2 mg
  • Sugar 6.4 g
Today I'm sharing with you a recipe to make Roasted Pumpkin Soup. It's delicious and a super easy and healthy recipe to make.


  1. Delicious! I'll be making this one again! I love that this uses corn instead of sugar to sweeten it. Next time I probably won't bother straining out the corn in the first step as it just seemed unnecessary. I'll probably just dump everything into the pot blend with an immersion blender then stir in the - Read more ...

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