Pumpkin Corn Bisque

Enjoy this creamy pumpkin and corn bisque made using golden sweet corn – a side dish that’s ready in 30 minutes. MORE+ LESS-

By Pillsbury Kitchens

October 19, 2016

(15-oz.) can golden sweet corn

tablespoon chopped onion

(15-oz.) can pumpkin

(14 1/2-oz.) can ready-to-serve chicken broth

1/4

cup orange juice

teaspoons cornstarch

1/2

teaspoon coriander

1/4

teaspoon salt

1/4

teaspoon nutmeg

1/8

teaspoon white pepper

cup whipping cream

Hide Images

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.