Pumpkin Corn Soup Recipe

adapted from Levana Cooks, using Garden Vegetable Levana Nourishments

pumpkin corn soup lmr

Pumpkin Corn Soup. Quick and Healthy: My war cry!

It speaks of holidays, celebrations, good times and togetherness.

My pumpkin corn soup is ready in a jiffy!

Here’s where frozen, and of course unprocessed, butternut squash always comes to my rescue: In less than 10 minutes’ preparation time, and about 30 minutes’ cooking time, I got a potful  of fabulous soup!

Don’t divide: Freeze!

Oh yeah, that’s my other war cry, and I feel quite smug about it. Boy, you will be happy to find a container or two of perfect soup in your freezer when you are short on time!


  • 1/3 cup olive oil
  • 2 pouches Levana Nourishments Garden Vegetable
  • 6-8 stems cilantro, stems discarded, chopped
  • 1 large can crushed tomatoes
  • 2 10-ounce boxes frozen butternut squash
  • 2 cups frozen corn kernels
  • 1 cup tiny red lentils
  • 1/3 cup chili powder
  • Two good pinches ground cloves
  • 6 bay leaves, or 1 teaspoon ground
  • 8 cups water


Heat the oil in a large wide bottom pot. In a food processor, coarsely grind the celery, onion, garlic, parsley and cilantro. Add the mixture to the pot, and sauté until translucent. Add all remaining ingredients and bring to a boil. Reduce the flame to medium and cook, covered, 30 more minutes. Adjust the texture and seasonings. Serve hot.

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