I used to think I didn't like pumpkin soup and in fact, had never tasted one that was really special. So I experimented with different flavors until I ended up with a Southwest Pumpkin Soup. It may not be all that special, but I DO like it and think you will, too! You can make all of the elements of the soup yourself ... the broth, the roast pumpkin, etc ... but you can also use canned versions to get the soup on the table faster!
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What makes Southwest Pumpkin Soup "southwest"?
Cumin and chipotle ... and I think that does the trick. I wanted to still taste the pumpkin, but have a distinct smoky, slightly spicy flavor to the soup.
What are chipotles?
Besides that restaurant we're familiar with, chipotles are actually ripened jalapeño chiles that have been smoked and dried. They can be ground and used in a variety of dishes. You'll often find them canned in an adobo sauce, which is what I use for this recipe.
The cans are small, but the peppers are spicy, so I rarely use a whole can at a time! Usually just one or two (or even a half!), depending on their size. I highly recommend adding less than the recipe says, then add more later if you want it spicier. I keep the remainder of the can in a jar in the refrigerator and they literally last for months.
Start the soup by cooking the onions slowly, being careful not to brown them. It'll take 15-20 minutes. Then add the garlic to cook only about a minute, then add the cumin and chipotle. Stir it to get nice and fragrant.
What kind of pumpkin can I use?
Add the pumpkin puree, broth (use vegetable broth to keep this vegetarian), and oregano. Stir it all around and let it simmer till it's warm and the onions are cooked through. Use an immersion blender or a regular blender to puree the soup.
How to serve Southwest Pumpkin Soup
I like to thin some sour cream with a little milk to swirl on the top. Not only does it look pretty, but it is tasty. Always provide lime wedges! That hit of citrus really brightens up the soup.
Other recipes you might like:
Southwest Pumpkin Soup
- 2 Tablespoons oil
- 1 medium onion chopped
- 2 cloves garlic chopped
- 1 teaspoon cumin
- 2 small chipotle peppers (or more if you like it spicy!)
- 4 cups pumpkin puree fresh, or 2 cans
- 3 cups chicken or vegetable broth
- 1 teaspoon oregano
- salt to season
- 1 Tablespoon lime juice
- chopped cilantro to serve
- sour cream, thinned with milk to drizzle
- Heat oil in a large Dutch oven on medium high heat. Add the onions and cook until they get soft and translucent, 8-10 minutes.
- Add the garlic, cumin, and chipotle, and cook, stirring about a minute.
- Add the pumpkin, chicken broth, oregano, and salt. Bring to a slight boil, reduce the heat, and simmer for about 20 minutes.
- Test to be sure the onions are soft, then use carefully pour the soup into the jar of a blender. You might have to work in batches, depending on the size of your blender. Alternatively, you can use a stick blender right in the pot.
- Return the soup to the pot to simmer. Add the lime juice, and taste for seasonings.
- Served with lime wedges, and thinned sour cream.