Sweet Potato, Pumpkin, & Corn Soup

This is adapted from a chowder recipe from my favorite cookbook.  Since I hate pureeing soups, I used less potato and corn and added pumpkin puree.  I also replaced the soy milk with coconut milk to make this creamier.  This was super easy to make and very tasty to eat – a definite success in my book.  This serves 4 at 206 calories each.


  • 1 T olive oil
  • 2 cloves garlic, minced
  • 1 large shallot, chopped
  • 2 celery ribs, diced
  • 1 medium sweet potato, diced
  • 4 cups vegetable broth
  • 1 t sea salt
  • 1/4 t smokehouse black pepper
  • 1 cup frozen corn
  • 15 oz pumpkin puree
  • 1 cup coconut milk
  • fresh chopped parsley, to garnish

Heat olive oil over medium heat in a large soup pot.  Add celery, shallot, and garlic.

Cover and cook about 5 minutes, stirring occasionally.


Add sweet potato, salt and pepper.  Stir to combine.


Add vegetable broth.  Bring to a boil, cover, and reduce to a simmer.  Cook until the sweet potatoes begin to soften, about 15 minutes.


Stir in the corn, pumpkin puree, and cover.  Simmer 10 more minutes.


Turn off the heat and add the coconut milk.

Ladle the soup into bowls and garnish with chopped parsley.


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