Hello, welcome to Djalali Cooks. If October could lay claim to its own fruit, I think it has to be the Pumpkin. Scientifically, a fruit – technically a berry, pumpkins are everywhere in October. Pumpkins find themselves in both sweet and savory recipes; in our coffees and cocktails; and decorating our doorsteps and tabletops. Today, I have a velvety, savory, spicy Chipotle Pumpkin Soup. This soup happens to be vegan, though you wouldn’t know that just to taste it. We could all use a few more plant-based recipes in our repertoire, so let’s get to it!
Ok, full disclosure: I un-veganed it by finishing individual portions with Mexican crema, but that’s optional. Also optional, roasting an actual pumpkin. I set out to use canned pumpkin for this recipe because I wanted to do something super-easy. Not that roasting a pumpkin is hard, but opening a can is easier than quartering a raw pumpkin. Scooping the already mashed pumpkin out of a can is easier than scooping seeds from flesh – and canned pumpkin is just faster. But, my local Publix was out of canned pumpkin. I am not sure why, but this surprised me and made me grumpy. So I ended up with two small sugar pumpkins, each about 3.5-4 pounds.
Roast a Pumpkin
To use canned pumpkin for this recipe, you want three 15-ounce cans of plain pumpkin. Read the label to be sure the only ingredient is pumpkin. And then skip this whole roasting part. Lol.
If you want to go the roasting route with me, preheat the oven to 350 degrees. Use a serrated knife to slice the stem-end off to give you a safe, flat surface to set on the cutting board. With the flat, cut side down cut the pumpkin in half; then each half in half again. Place the quarters on a sheet tray and drizzle the insides with olive oil . Sprinkle with Kosher salt and black pepper. Then turn the pumpkin quarters, so the skin side of the pumpkin is up. Roast for 1 hour.
Let the pumpkin cool enough to handle, then scoop out the flesh with a spoon and into a bowl and set the bowl aside.
Chipotle Pumpkin Soup Ingredients
While my pumpkin was roasting, I had plenty of time to prep the rest of the ingredients. I have 1 chipotle pepper in adobo sauce, chopped; 3 tablespoons of lime juice; 1 medium yellow onion, diced; 3 cloves of garlic, pressed; 4 cups of vegetable broth; 4 teaspoons of Kosher Salt; 2 teaspoons dried oregano; and 1 teaspoon ground cumin.
In a Dutch oven, heat a drizzle of olive oil over medium heat, and sauté the onions until they are translucent and begin to develop some light browning. Add the seasonings to the onions and stir to combine, cook for 30 seconds then add the chopped chipotle pepper and adobo sauce. Add the garlic and stir, cook for about 30 seconds.
Then add the roasted (or canned) pumpkin. Stir to combine and cook for about 30 seconds. Then add the veggie broth. Stir everything together well, cover and bring up a simmer over medium heat. Let it simmer, covered, for 10-15 minutes.
Blend the Soup
After simmering for about 10 minutes, remove from heat and use a ladle to transfer about 2-3 cups of the soup to a blender. Blend until super smooth and pour the blended soup into a serving pot or bowl. Repeat with the remaining soup, working in batches of 2-3 cups at a time.
Once the soup is all blended, pour in the lime juice and stir well to fully incorporate the lime juice. Taste the soup; if it’s too spicy (the heat from the chipotle and adobo can sneak up on you!), add a drizzle of agave nectar to taste. The agave will tone down the heat, without adding flavor.
Ladle the soup into bowls and top with a drizzle of Mexican crema, toasted pumpkin seeds (pepitas), and cilantro.
This Chipotle Pumpkin Soup is so velvety and smooth. The spiciness is a flavorful heat with the chipotle and adobo sauce; it has a smokiness to it that is an unexpected, pleasant surprise. The lime flavor shines though the heat and adds so much to the complexity of this soup. I love that this soup isn’t cream based, yet it has the smooth texture of a bisque. Healthy and satisfying, this recipe is simple and (minus roasting the pumpkin) it’s really quick to prepare.
Thank you so much for joining me today, please do make this soup! It’s such a Southwestern take on a typical squash soup. It’s simple and delicious! If you want a sweet pumpkin recipe, try my Pumpkin Cream Cheese Muffins, they are a big hit!
Chipotle Pumpkin Soup
Velvety smooth, Chipotle Pumpkin Soup is smoky and spicy thanks to chipotle peppers in adobo sauce. Fresh lime juice brightens everything up.
- Drizzle of Olive Oil
- 1 medium Yellow Onion, diced
- 4 tsp. Kosher Salt
- 1 tsp. Ground Cumin
- 2 tsp. Dried Oregano
- 1 Chipotle Pepper in Adobo Sauce, diced with some sauce
- 3 Cloves of Garlic, pressed or minced
- 3 15-oz. Cans of Pumpkin (or two 3 to 4-lb. Sugar Pumpkins, quartered)
- 4 cups Vegetable Broth
- 3 tsp. Fresh Lime Juice
- Optional Toppings
- Pumpkin Seeds (Pepitas), shelled and toasted
- Mexican Crema
- Fresh Cilantro
Over medium heat, in a Dutch oven, heat a drizzle of olive oil and add diced onion. Sauté until onion is translucent and begins to develop light browning.
Add the seasoning to the onions and stir, cook for 30 seconds.
Add the diced chipotle in adobo sauce and stir, cook for 30 seconds.
Add the garlic, stir, cook for 30 seconds.
Stir in the pumpkin and cook for another 30 seconds.
Pour in the vegetable broth and stir to combine.
Bring to a simmer and cover. Simmer, covered for 10-15 minutes.
Ladle 2-3 cups of the soup into a blender and blend until very smooth. Pour blended soup into a serving pot or bowl and repeat with remaining soup.
Stir in the lime juice. Taste soup for spiciness and seasoning. Stir in more adobo sauce if you want it spicier. If it's too spicy, add agave nectar (a little at a time) to lower the heat.
Ladle soup into bowls and top with optional toppings.
MariOctober 11, 2021 at 9:18 am
Good morning everyone, and Happy Monday. My kids are all happy to have the day off, and I am happy that it’s autumn, my favorite time of the year. It’s just a hop, skip and a jump until the holidays rush in, but in the meantime, the days are getting longer, the temperatures are dropping , and the chilly winds are blowing. In another few weeks we can walk through crunchy piles of leaves, and think of a big bowl of soup waiting for us at home. I have never had pumpkin soup, but this sounds and looks delicious. The only kind of pumpkin I don’t like is pie, but everything else is a go. I can’t wait to try this. I’m going to Trader Joe’s later to see what is new, and I can grab a pumpkin. I don’t know how you think of all these delicious recipes, but I am so pleased that you share them with us. ?. Tell Alex that we are still looking for his post for this week, and Sylvia and I are not letting him off the hook!
Kelly DjalaliOctober 11, 2021 at 10:08 am
Hi Mari, I think you will enjoy this soup, it’s spicy and rich, and since it doesn’t have cream, you don’t have to make any dairy modifications. Let me know when you make it and how it comes out for you. Have a wonderful day! xo Kelly
TerryOctober 11, 2021 at 10:41 am
Good morning, I too have never had pumpkin soup but I will give this a shot. It sounds delicious. I think I will use fresh pumpkin instead of canned. I just prefer fresh. I’ll keep you posted. ??mom
Kelly DjalaliOctober 11, 2021 at 11:15 am
Hi Mom, using fresh pumpkin isn’t really that much more work, it just adds a bit of time is all. Let me know how you like this one, I bet grandma will like it. xo Kelly
CarrollOctober 11, 2021 at 11:12 am
Going to give it a try. Sounds great. Looks beautiful, too!
Kelly DjalaliOctober 11, 2021 at 11:15 am
Hi Carroll, Thanks for stopping by today; let me know how this soup turns out for you! Have a great Monday, xo Kelly
KenzieOctober 20, 2022 at 6:08 pm
Hi Kelly, I’m a big fan of pumpkin soup so will try this one with the chili in it. Just wondering- the last few days none of your recipes have appeared on your Pinterest page which is where I go to save them. Is it just me having this problem?
Kelly DjalaliOctober 21, 2022 at 8:27 am
Hi Kenzie, the last week of posts are from the Djalali Cooks Archives. So I didn’t repost them to Pinterest because they are already posted there, from the time I originally posted them. Annoyingly, Pinterest won’t let one adjust the posting date to push pins to the top of the grid…I created a sub category in mains called Soup. https://www.pinterest.com/kellydjalali/mains/
You can find this original Pinterest post relocated there for easy access. Hope that helps to pin this soup. Add thanks for the feedback, it helps me understand what’s important to readers and how I can best support the way they like to use and enjoy the blog.
Thanks again! xo Kelly
Sally BurkeOctober 21, 2022 at 1:01 am
Hi Kelly, pumpkin soup is a favourite in our household and my husband always insists I roast it as it gives more flavour, I do cheat sometimes and just have all of the ingredients and stock prepared and boil it. I’m not sure whether we can get canned pumpkin here in Australia, it certainly seems to be well used in the US, and as for Mexican Crema, that is new to me also, what is different about it to normal pouring cream?
Happy cooking 🧑🍳
Kelly DjalaliOctober 21, 2022 at 8:31 am
Hi Sally, the roasting certainly adds more flavor and it’s the better way to go. But canned pumpkin does work out when you just don’t have the time! Mexican Crema is a little sour. Like pourable sour cream or yogurt, but thicker than buttermilk. You can make it yourself by thinning out a little sour cream with milk. Or you can use a plain yogurt. xo Kelly