Cornmeal Dumplings in Spiced Pumpkin Soup
Hearty Salvadoran-style cornmeal dumplings floating in a warmly spiced pumpkin and vegetable broth, combining indigenous flavors with comforting textures. This latin american-inspired soups (vegetarian) ready in about 50 minutes pairs yellow cornmeal, all-purpose flour, baking powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp, divided salt
- 3/4 cup warm water
- 2 cups pumpkin puree
- 4 cups vegetable broth
- 1 medium, chopped yellow onion
- 3 minced garlic cloves
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 2 tbsp olive oil
- 1/4 cup chopped, for garnish fresh cilantro
Instructions
- Step 1: To make dumplings, combine 1 cup yellow cornmeal, 1/2 cup all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt in a bowl. Gradually add 3/4 cup warm water, stirring until a soft dough forms. Set aside.
- Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 chopped medium yellow onion and 3 minced garlic cloves, cooking for 5 minutes until softened and fragrant.
- Step 3: Stir in 2 tsp ground cumin, 1/2 tsp ground coriander, and 1/2 tsp salt, cooking for 1 minute to toast the spices.
- Step 4: Add 2 cups pumpkin puree and 4 cups vegetable broth, stirring to combine. Bring to a simmer.
- Step 5: Using wet hands or a spoon, form dumplings roughly 1 inch in diameter from the cornmeal dough and gently drop them into the simmering soup. Cover and cook for 15 minutes until dumplings are cooked through and puffed.
- Step 6: Ladle soup into bowls and garnish each with 1 tbsp chopped fresh cilantro for a bright finish.
Frequently asked questions
How long does Cornmeal Dumplings in Spiced Pumpkin Soup take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cornmeal Dumplings in Spiced Pumpkin Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep yellow cornmeal from drying out.
Can I substitute ingredients in Cornmeal Dumplings in Spiced Pumpkin Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cornmeal Dumplings in Spiced Pumpkin Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cornmeal Dumplings in Spiced Pumpkin Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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