Pumpkin is in the season, and it's the perfect time to make this creamy, cozy soup that comes together within minutes. This soup is a perfect side to lunch or dinner during the fall season.
I had two variations of this soup in three vegan restaurants in Vietnam this summer. Soup made with different varieties of squashes is a staple in Vietnamese restaurants. Dry dishes like noodles or rice often accompany this soup.
The fall/winter season is synonymous with numerous varieties of winter squashes, including pumpkin and butternut. Definitely check out the popular winter squash recipes, such as Pumpkin and White Bean Bisque, Butternut Squash Soup with Kale and White Beans, and Creamy Roasted Butternut Squash Soup
This Vietnamese corn and pumpkin soup recipe uses only five ingredients.
- Roasted pumpkin flesh: roasting pumpkin before adding to the soup brings out the sweet notes of pumpkin. You can find the recipe for how to roast a pie pumpkin here. It's best to use the pie pumpkin variety.
- Corn: I made this soup with fresh corn kernels as well as frozen corn kernels. Hands down, the fresh corn kernel offers a better, sweeter, mellower taste profile, but frozen is a highly acceptable substitute. Also, always use ORGANIC or NON-GMO corn (organic corn, by default, is non-GMO). In this recipe, I have used organic frozen corn.
- Almonds: give the creamy taste and texture to this soup. Soak the almonds 4-6 hours before making the soup. Peel and keep aside.
- Water: use water, not vegetable broth. Any liquid other than water adulterates the pure and subtle taste of corn and pumpkin.
- Salt: any variety, keep it low so as not to interfere with the taste of the pumpkin and corn.
See the recipe card for quantities.
If you have roasted pumpkin at hand, this soup comes together within minutes.
Follow this process to roast the pumpkin. Make sure that the pumpkin is fully roasted-mushy and easy to mash.
Add water, corn, and soaked and peeled almonds to a pan and bring it to a gentle simmer. Cover and let it simmer for 5 minutes.
Add the corn, almond, and water mixture to a blender with the roasted pumpkin flesh
Serve hot, topped with raw slivered almonds.
You can substitute pumpkin with other varieties of squash. My preference is Honeynut or Butternut squash.
As discussed above, use plain, filtered water. Vegetable broth brings its own flavor to the soup, which tends to adulterate the pure flavor of pumpkin and corn.
You can substitute almonds with equal amounts of cashews. For a nut-free version, try soaked pumpkin seeds.
Meal Planning Tips
- Roast, cool, and store the pumpkin flesh in an air-tight container for up to three days before making the soup. You can also freeze the flesh for up to a month. Just take it out from the freezer and thaw it for 24 hours in the fridge.
- Soak and peel almonds up to two days in advance of making this Vietnamese corn and pumpkin soup.
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Looking for other recipes like this? Try these:
Vietnamese Corn and Pumpkin Soup
- 1-1/2 cups roasted pumpkin flesh (~1lb pumpkin)
- 1-1/2 cups corn kernels (fresh or frozen)
- 2-3/4 cups water
- 1/2 tsp pink Himalayan salt (or any other variety)
- 2-1/2 tbsp almonds (soaked and peeled, ~21 almonds)
- 1/2 tbsp slivered almonds (optional, for garnish)
- Preheat the oven to 375°F and roast the pumpkin face down with 1 tbsp of water in each half. Roast for 40-50 minutes, checking with a fork for doneness.
- Soak the almonds at least 6 hours in advance or microwave for 1 minute with a soak time of one hour or less in enough water to cover the almonds. Peel and keep aside.
- Add water, almonds, and corn kernels to a heavy-bottom saucepan and bring it to a simmer over medium heat. Partially cover the pan and let it simmer for 5 minutes. Turn the stove off and let it cool to room temperature.
- Once it's cool enough to handle, add the corn, almond, and water mixture and pumpkin flesh to a high-speed blender and blend to a creamy consistency. Serve hot as a side dish. If you like, you can garnish the soup with slivered almonds or lightly toasted pumpkin seeds.