Smoky Chipotle Pumpkin Soup

🕒 Prep: 10 min
🔥 Cook: 15 min
🍽 Serves: 4
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This Smoky Chipotle Pumpkin Soup is your go-to bowl of comfort for those chilly fall evenings. With its rich, velvety texture and a kick of chipotle spice, it’s a unique spin on classic pumpkin soup, perfect for warming up your taste buds.

Ingredients for Smoky Chipotle Pumpkin Soup

Olive oil forms the flavorful base, bringing out the sweetness in the onions. Chopped onion adds depth and a subtle sweetness, while garlic ups the aromatic game with its distinct pungency. Ground cumin and smoked paprika lend a warm, earthy touch, complemented by the heat from chipotle chili powder. The star, of course, is the pumpkin puree, which provides that creamy, comforting base. Vegetable broth helps thin out the soup while adding more flavor, and coconut milk gives it that luscious, creamy finish. A splash of lime juice brightens everything up at the end. Finally, a sprinkle of cilantro and pumpkin seeds on top adds freshness and a touch of crunch.

Tips & Tricks

  • If you want extra heat, add a touch more chipotle chili powder to taste.
  • For a thicker soup, reduce the amount of vegetable broth slightly.
  • Roast your own pumpkin for puree if you have the time – it adds a deeper flavor.

Serving Suggestions

This soup pairs wonderfully with a side of crusty bread or a simple green salad. For a heartier meal, consider serving it alongside a grilled cheese sandwich or topped with some crispy croutons.

Frequently Asked Questions

Can I use a different type of milk?
Absolutely! Almond milk or cashew milk are great alternatives for a different flavor profile.
How do I store leftovers?
Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave.
Can I freeze this soup?
Yes, this soup freezes well. Just let it cool completely before transferring to a freezer-safe container. It’ll keep for up to 3 months.

Smoky Chipotle Pumpkin Soup Recipe Walkthrough

Start by heating up a tablespoon of olive oil in a large pot over medium heat. Add your chopped onion and let it sauté until it turns translucent, which should take about 5 minutes. You’re looking for that sweet spot where the onions are soft but not browning.

Next, toss in your minced garlic along with the ground cumin, smoked paprika, and chipotle chili powder. Stir them around for about a minute until the garlic is fragrant and the spices are well mixed. This step is key to unlocking all those rich flavors.

Now, stir in the pumpkin puree and vegetable broth. Bring the mixture to a simmer and let it cook for about 10 minutes. This helps the flavors meld together beautifully.

After 10 minutes, add the coconut milk, along with a pinch of salt and pepper to taste. Let the soup continue to simmer for another 5 minutes. This is where it starts to get creamy and indulgent.

Time to blend! Use an immersion blender directly in the pot to blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a regular blender, blend it in batches, and then return it to the pot.

Stir in the lime juice and give it a taste. Adjust the seasoning if needed. Ladle it into bowls and garnish with chopped cilantro and pumpkin seeds for a bit of freshness and crunch.

Why You'll Love This Recipe

  • Perfect balance of creamy and spicy for a satisfying meal.
  • Easy to make in just about 30 minutes — weeknight dinner hero!
  • Vegan-friendly without sacrificing flavor.
  • Makes great leftovers that taste even better the next day.

Ingredients

1 tbsp olive oil
1 cup chopped onion
2 cloves garlic, minced
1 tsp ground cumin
1/2 tsp smoked paprika
1/4 tsp chipotle chili powder
2 cups pumpkin puree
3 cups vegetable broth
1 cup coconut milk
Salt and pepper to taste
1 tbsp lime juice
1/4 cup chopped cilantro for garnish
Pumpkin seeds for garnish

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
2. Add minced garlic, ground cumin, smoked paprika, and chipotle chili powder. Stir and cook for another minute until fragrant.
3. Stir in the pumpkin puree and vegetable broth, and bring to a simmer. Cook for 10 minutes.
4. Add coconut milk, salt, and pepper. Simmer for an additional 5 minutes.
5. Use an immersion blender to blend the soup until smooth.
6. Stir in lime juice and adjust seasoning as needed.
7. Serve hot, garnished with chopped cilantro and pumpkin seeds.

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