Cornmeal Dumplings in Spiced Pumpkin Soup

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

Hearty Salvadoran-style cornmeal dumplings floating in a warmly spiced pumpkin and vegetable broth, combining indigenous flavors with comforting textures. This Latin American-inspired soup recipe (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

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Instructions

1. 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.
2. 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.
3. 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.
4. Step 4: Add 2 cups pumpkin puree and 4 cups vegetable broth, stirring to combine. Bring to a simmer.
5. 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.
6. Step 6: Ladle soup into bowls and garnish each with 1 tbsp chopped fresh cilantro for a bright finish.