This Pumpkin Chipotle Soup is the perfect blend of cultures. A Mexican American fusion soup that I know you’ll love.
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In the US, pumpkin is everywhere.
In Mexico, pumpkin is used for Pumpkin Empanadas and Mexican desserts, never anything savory.
Table of Contents
More Mexican-American Recipes
Step-By-Step Instructions
These are the ingredients you will need:
- Pumpkin Puree – please note that there is only 1 can in the picture, but you will need TWO cans to make this recipe.
- 1 chipotle in adobo sauce – If you like it extra spicy, add an extra chipotle.
- Homemade chicken broth – you can also use 4 cups of water + 1 chicken bouillon OR vegetable broth to make this soup vegetarian
- Onion
- garlic
- Milk or heavy cream
- Flour
- Cumin
- Salt
Is Pumpkin Soup Healthy?
Pumpkin is a heart healthy food. It has fiber, potassium, vitamin C, and is said to help improve eyesight.
With a soup this good, I can’t see that happening. Wink. Wink.
- Saute the onions either in oil or butter.
- Add the flour, chipotle, and garlic.
- Cook for 1 minute.
- Add the milk slowly, a little at a time, stirring the entire time.
If you don’t stir while you’re adding the milk, it will form lumps.
This soup is perfect for Thanksgiving. Serve along with this fun Scarecrow Fall Cheese Ball.
If you have an immersion blender, that’s ideal. Simply blend, and done.
If you don’t have one, place the ingredients from the pot and 1 cup of chicken stock into a blender, and blend until smooth.
How Do You Thicken Pumpkin Soup
- With Flour, as in this recipe.
- Cornstarch (mix 1 tbpn of cornstarch with stock, add to the soup, bring to a boil)
- Add bean puree – this is a great way to add protein and is vegan friendly.
- Adding cream will not just thicken your soup but make it rich.
- Take 1 cup of the soup and blend it with stale bread. Add it to the soup and bring to a boil. You can also do this with cooked potatoes.
- A great dairy-free and vegan friendly option is Coconut Milk. It will also add a slight coconut flavor.
Pumpkin puree comes in cans like this one. You find them all year long at the grocery store, usually in the baking section. Or, you can buy pumpkin online
During the fall season, though, you can find them on sale. That’s when you can stock up and save.
Remember that in the picture, I only included 1 can, but you need 2 cans for the recipe. If you only use 1 can, the Pumpkin Chipotle Soup will be very spicy.
- Return the ingredients from the blender to the pot
- Add the pumpkin puree, salt, cumin, and remaining chicken stock.
- Stir to combine. Simmer for 10 minutes.
What can I add to pumpkin soup
- Chicken
- Green beans, zucchini, carrots.
- beans- pinto, white beans, kidney beans
Any of these or all of them would make great additions to your soup.
Looking for another hearty Mexican soup? Try this delicious Slow Cooker Enchilada Soup.
How Long Does It Last?
- In the fridge, pumpkin chipotle soup lasts up to 4 days.
- In the freezer, pumpkin chipotle soup lasts for up to 3 months.
Soup Toppings Ideas:
Pomegranate
Pepitas
Sour Cream (or crema mexicana)
Shredded cheese
Fall in love with this Pumpkin Chipotle Soup this season. A tasty dish that’s perfect as a starter for Thanksgiving dinner or just because. Hope you enjoy!
HUNGRY FOR MORE?
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Pumpkin Chipotle Soup
Ingredients
- 2 tablespoon olive oil (or 2 tabs butter)
- ½ cup onion diced
- 2 tbsn flour
- 1 cup milk (or heavy cream)
- 1 chipotle pepper in adobo sauce (minced)
- 1 garlic clove, minced
- 4 cups chicken broth (or vegetable broth)
- 2 cans pumpkin puree
- ½ tspn ground cumin
- 1 tspn salt
Instructions
- In a large stock pot, heat the oil.
- Add the onion. Cook for 1 minute.
- Add the flour, chipotle, garlic.
- Cook for 1 minute. Stirring constantly.
- Slowly add the milk, whisking the entire time.
- Transfer the ingredients from the pot to a blender. Add 1 cup chicken broth and blend until smooth.
- NOTE: if you have an immersion blender, you can skip this part and blend in the pot.
- Return the contents of the blender to the stock pot.
- Add remaining chicken broth, pumpkin, cumin, and salt.
- Bring to a boil.
- Simmer on low heat for 10 minutes. Enjoy!
Notes
In the freezer, pumpkin chipotle soup lasts for up to 3 months. If you have an immersion blender, skip the blender and blend everything in the pot. Instead of flour, you can mix 1 tablespoon cornstarch in chicken broth, add to the pot, bring to a boil. This will thicken up your soup.
Nutrition
Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.
This soup is just so incredibly delicious. Growing up in New York, I could never imagine pairing pumpkin with something spicy like chipotle. Cinnamon, yes. But chipotle?!
Yes, chipotle! try it. I’m sure you’ll like it.
Pumpkin soup with chipotle? Why did I never think about that ever? Wow, thank you so much for this unique flavor combinations. I will soon make this.
I know right! I love the flavor that the chile adds to Pumpkin Chipotle Soup.
What a great recipe for a fall Sunday! I never tried a spicy pumpkin soup before, and I love that we can use canned pumpkin in this recipe – I can’t wait try this tonight!!
This pumpkin chipotle soup is the perfect fall food! This would be a great starter or a dinner party.
I love the addition of the chiptole, what a falvour pairing match made in heaven! I make pumpkin soup all the time, but the chipotle really just amped up the flavor beautifully!
What a lovely soup recipe! I especially love the chipotle, a great twist on a classic soup! perfect for the cozy fall weather!
We loved the sweet and spicy flavor that this soup packed! We can’t wait to make it again before the warm weather hits again… (next week 😉
What a great way to spice up a pumpkin soup, this sounds delicious! So perfect for fall!
I’m so excited for the soup and the pumpkin season! Nothing better than a bowl of warm, delicious soup to warm up with on a chilly day! I love the flavours you are using, chipotle sounds like such a great addition, I can only imagine how delicious it must taste!
This pumpkin soup is GREAT for Fall! I love the addition of chipotle!
I always use cans of pumpkin for baking but not for cooking. But I love pumpkin soup. Especially one that has a bit of heat to it. I love the addition of chipotle peppers to kick it up a notch!