Pumpkin Soup with Corn and Peppers

If you’ve enjoyed German Eintopf, you’re sure to love this hearty vegetable soup with corn, prepared in a similar style. While this recipe skips meat or poultry, relying on chicken broth instead, it incorporates the full bounty of fall vegetables—pumpkin, tomatoes, bell peppers, leeks, and more. This nourishing, vibrant, and aromatic soup is perfect for both lunch and dinner, offering a satisfying, flavorful experience.

Recipe Details:

• Difficulty: Easy
• Calories: 418.08 kcal/serving
• Servings: 4
• Prep & Cook Time: 1 hour

Macronutrients (Per Serving):

• Protein: 15.53g
• Fat: 19.10g
• Carbohydrates: 47.52g

Ingredients for 4 servings:

• 1 quart (1 liter) chicken broth
• 4 ears fresh young corn
• 2 large bell peppers
• 7–9 oz (200–250g) pumpkin flesh
• 1 large ripe tomato
• 1 medium leek
• 2 garlic cloves
• 1 small chili pepper
• 2 tbsp vegetable oil
• 1 tbsp butter
• 2 bay leaves
• Salt, to taste
• Fresh herbs, for serving

Step-by-Step Instructions:

Prepare the Peppers:

1. Roast the bell peppers on a grill or in the oven until charred.
2. Place them in a bowl, cover with a lid, and let them sit for 15 minutes.
3. Peel off the skins, remove the stems and seeds, and slice the flesh into strips.

Prepare the Tomato:

1. Blanch the tomato by placing it in boiling water for 30 seconds, then transfer to cold water.
2. Peel off the skin, cut the tomato into wedges, and remove the seeds and liquid.
3. Dice the remaining flesh into small cubes.

Prepare the Vegetables:

1. Slice the leek lengthwise and rinse thoroughly, then slice it thinly.
2. Finely chop the garlic, and cut the pumpkin into large cubes.

Cook the Soup Base:

1. Heat the vegetable oil in a large pot over medium heat.
2. Sauté the leek for about 6 minutes until softened.
3. Add the diced tomato and garlic, cooking for another 3 minutes.
4. Stir in the pumpkin cubes, pour in half of the chicken broth, and add the bay leaves and salt to taste.
5. Bring to a boil, reduce the heat, and simmer until the pumpkin is tender, about 20–25 minutes.

Cook the Corn:

1. While the soup is simmering, cut the corn kernels off the cobs.
2. Boil the kernels in the remaining chicken broth for 5 minutes, then set aside.

Blend the Soup:

1. Add the roasted bell peppers to the pot and blend the soup using an immersion blender until smooth.
2. Gradually add the broth used to cook the corn until the soup reaches your desired consistency.

Sauté the Corn and Chili:

1. Thinly slice the chili pepper.
2. In a skillet, melt the butter and sauté the corn kernels with the chili slices for 2–3 minutes.

Serve:

1. Ladle the pumpkin soup into bowls and top with the sautéed corn and chili.
2. Garnish with fresh herbs and serve immediately.

Chef’s Note:

For this soup, you can use fresh corn or opt for vacuum-packed or canned corn. Try to avoid sweet, sugary varieties for a more balanced flavor.

Tips:

Fresh young corn is easy to freeze—either raw or pre-boiled. It’s widely believed that frozen corn retains more vitamins than canned varieties, making it a healthier option for future meals.

Nutritional Information (per 100g):

• Protein: 1.29g (1.61% of daily value)
• Fat: 2.68g (2.98%)
• Carbohydrates: 6.33g (3.77%)
• Calories: 50.58 kcal (2.81%)
• Sodium: 374.77mg (25.85%)
• Total Sugar: 2.05g (4.10%)
• Saturated Fatty Acids: 0.70g (3.50%)
• Dietary Fiber: 0.95g (3.17%)

This colorful, autumn-inspired pumpkin soup with corn and peppers is both filling and flavorful, offering the perfect blend of sweet and savory tastes. Enjoy this rich, creamy dish as a comforting meal for any occasion!