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.