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Pumpkin Corn Bisque

Pumpkin Corn Bisque
  • Prep 10 min
  • Total 30 min
  • Ingredients 11
  • Servings 6
Enjoy this creamy pumpkin and corn bisque made using golden sweet corn – a side dish that’s ready in 30 minutes.
Updated October 19, 2016

Ingredients

  • 1 (15-oz.) can golden sweet corn
  • 1 tablespoon chopped onion
  • 1 (15-oz.) can pumpkin
  • 1 (14 1/2-oz.) can ready-to-serve chicken broth
  • 1/4 cup orange juice
  • 2 teaspoons cornstarch
  • 1/2 teaspoon coriander
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon white pepper
  • 1 cup whipping cream

Steps

  • 1
    In food processor bowl with metal blade or blender container, combine corn and onion; process until smooth. Strain into large saucepan or Dutch oven. Discard pulp.
  • 2
    Add all remaining ingredients except cream to strained mixture; mix well. Cook over medium heat until mixture comes to a boil, stirring occasionally. Stir in cream; cook just until thoroughly heated. DO NOT BOIL. If desired, sprinkle with additional nutmeg.

  • Corn was one of the most important and versatile Native American foods introduced to the early colonists. From a bread grain to a cereal to a vegetable, corn took many forms and was incorporated into a variety of recipes.
  • This soup can be prepared a day in advance and carefully reheated before serving. Use low heat, and do not let the soup boil or it will curdle.

Nutrition Facts

Serving Size: 1 Cup
Calories
145.1
Calories from Fat
140
Total Fat
7.6g
12%
Saturated Fat
4.2g
21%
Cholesterol
22.2mg
7%
Sodium
513.4mg
21%
Potassium
294.9mg
8%
Total Carbohydrate
19.3g
6%
Dietary Fiber
3.8g
15%
Sugars
5.8g
Protein
3.2g
% Daily Value*:
Vitamin A
330%
330%
Vitamin C
16.50%
16%
Calcium
4.10%
4%
Iron
7%
7%
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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