Oaxacan Corn and Pepita Soup
A hearty, nutty soup featuring local corn and toasted pumpkin seeds, simmered with fresh herbs for a deeply comforting meal. This mexican (vegetarian) ready in about 35 minutes pairs fresh corn kernels, pumpkin seeds, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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
- 2 cups fresh corn kernels
- 1/4 cup pumpkin seeds
- 4 cups chicken broth
- 2 cloves garlic
- 1/4 cup onion
- 1/4 cup cilantro
- 1/2 lime
- 1 tablespoon olive oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Toast 1/4 cup pumpkin seeds in a dry skillet over medium heat for 3-4 minutes until lightly browned and fragrant, then set aside.
- Step 2: Heat 1 tablespoon olive oil in a pot over medium heat, add 2 minced garlic cloves and 1/4 cup chopped onion, and cook for 3 minutes until softened.
- Step 3: Stir in 2 cups fresh corn kernels and 4 cups chicken broth, bring to a simmer, and cook for 15 minutes until corn is tender.
- Step 4: Transfer half the soup to a blender, add 1/4 cup chopped cilantro, and blend until smooth. Return to the pot and stir in the toasted pumpkin seeds.
- Step 5: Squeeze the juice of 1/2 lime into the pot, season with salt to taste, and simmer for 5 more minutes until flavors meld.
Frequently asked questions
How long does Oaxacan Corn and Pepita Soup take to make?
Total time is about 35 minutes (10 min prep + 25 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 Oaxacan Corn and Pepita 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 fresh corn kernels from drying out.
Can I substitute ingredients in Oaxacan Corn and Pepita 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 Oaxacan Corn and Pepita 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 Oaxacan Corn and Pepita 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.
What others are saying
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
