Poblano and Corn Soup with Toasted Pepitas

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

A comforting creamy soup featuring roasted poblano peppers and sweet corn, topped with crunchy toasted pumpkin seeds for authentic Mexican flavor. This mexican-inspired soups (vegetarian) ready in about 50 minutes pairs poblano peppers, yellow corn kernels fresh or frozen, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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

• 3 medium poblano peppers
• 2 cups yellow corn kernels fresh or frozen
• 2 tbsp olive oil
• 1 medium white onion chopped
• 2 garlic cloves minced
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup pumpkin seeds (pepitas)
• for serving lime wedges

Instructions

1. Step 1: Roast 3 medium poblano peppers directly over a gas flame or under a broiler, turning occasionally until blackened and blistered on all sides, about 10 minutes. Place in a covered bowl to steam for 10 minutes, then peel off skins, remove seeds, and chop roughly.
2. Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium chopped white onion and 2 minced garlic cloves, sautéing for 5 minutes until softened and fragrant.
3. Step 3: Add 2 cups yellow corn kernels and the chopped poblanos to the pot, stirring for 2 minutes.
4. Step 4: Pour in 4 cups vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes.
5. Step 5: Using an immersion blender, puree the soup until smooth but leaving some texture; stir in 1/2 cup heavy cream, 1 tsp salt, and 1/2 tsp black pepper, heating through for 3 minutes.
6. Step 6: In a small dry skillet, toast 1/4 cup pumpkin seeds over medium heat, stirring frequently, until golden and fragrant, about 3-4 minutes.
7. Step 7: Ladle soup into bowls, garnish with toasted pepitas, and serve with lime wedges for squeezing.