A bowl of this Pumpkin Potato Corn Chowder is a delicious and comforting soup to serve this fall. You can have this hearty soup on your dinner table in under 30 minutes.
I have been wanting to recreate this pumpkin soup for years. Years ago my husband and I went on a mission trip to Haiti with a group from our church.
You can read about the posts on Mission: Haiti and Lessons from Haiti if you want to know more about what we did and saw. It was such an awesome and eye opening experience for me. It is one thing to see the poverty from pictures and TV, but experiencing it first hand breaks your heart.
It was a very good reminder to be even more thankful for the things and people that God has put in my life. I also realized how much I can really do without and how much we waste on a daily basis.
One of our meals while we were in Haiti was a creamy pumpkin soup that I fell in love with. It was so absolutely delicious! Like lick-your-bowl-clean delicious!!!
I have always regretted not asking the missionary to have the Haitian ladies write it down for me. Finally, after years of dreaming of the soup, I just decided to wing it from memory and see what I could come up with.
I did add some extra sausage and bacon to the soup because I had it in the fridge and because it just seemed like the perfect addition to the pumpkin chowder.
Then I went a step further and topped the pumpkin corn chowder with some goat cheese, pepitas, parsley, and bacon. These little extra toppings totally made the easy pumpkin soup recipe so much prettier. And even tastier.
This pumpkin corn chowder was so good. Our kids even ate it, and said it was really good. You know a recipe is a keeper when the kids do not complain about having orange soup for dinner.
How to make Pumpkin Potato Corn Chowder:
- Sauté the onions and butter until soft. Add the garlic and cook an additional minute.
- Stir in the pumpkin puree, broth, milk, and pepper and heat it until it comes to a low boil, then turn down.
- Add the corn, potatoes, noodles, sausage, and bacon. Stir until everything is heated through. (full recipe below)
Toppings for Pumpkin Chowder:
Yes, please. Extra toppings add so much flavor and texture to a creamy bowl of soup. Here are some of our favorites:
- Crumbled Goat Cheese
- Extra Bacon
What can you serve with a Pumpkin Corn Chowder?
I like to serve a fresh side salad and some kind of bread. You could do garlic bread, rolls, crescent rolls, or biscuits, if you like.
Other easy soup recipes you may like:
- Best Creamy Tomato Soup
- Chicken Corn Chowder
- Easy Pizza Soup
- Cheesy Chicken Soup
- Low Carb Chicken Alfredo Zoodle Soup
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- 1/2 cup pasta noodles
- 1 Tablespoon butter
- 1/4 cup diced yellow onion
- 1 1/2 Tablespoons minced garlic
- 1 - 15 ounce can pumpin puree
- 4 cups chicken broth
- 1/2 cup milk
- 1 Tablespoon pepper
- 3/4 cup corn (frozen or canned)
- 1 cup diced cooked potatoes (1- 15 oz. can)
- 4 1/2 ounces smoked sausage, sliced
- 3/4 cup cooked crumbled bacon, divided
- 1/4 cup crumbled goat cheese
- 2 Tablespoons pepitas
- 2 Tablespoons chopped fresh parsley
- Cook the pasta noodles according to the package directions. Drain and set aside.
- In a large sauce pan, saute the butter and onion until soft. Add the garlic and cook for another minute.
- Stir in the pumpkin, chicken broth, milk, and pepper. Slowly heat on medium high heat until it comes to a low boil. Turn down the heat immediately.
- Add the corn, potatoes, noodles, sausage, and 1/2 cup bacon and heat until everything is hot.
- Top with goat cheese, pepitas, parsley, and remaining bacon right before serving.
Amount Per Serving: Calories: 517Total Fat: 33gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 83mgSodium: 2015mgCarbohydrates: 27gFiber: 3gSugar: 4gProtein: 28g
*The post for Pumpkin Potato Corn Chowder was first published on November 7, 2012. The photos were updated October 2017, and the post was republished September 24, 2019.