Spicy Pumpkin Soup

Creamy pumpkin soup is spiced up with jalapenos and a refreshing dollop of chipotle sour cream.

2 tablespoons vegetable oil

1 1/2 cups diced onion

1/2 cup diced celery

1/2 cup diced carrots

1 1/2 tablespoons minced jalapeño, seeds removed

1 1/2 teaspoons ground cumin

1 teaspoon garlic powder

3 cups pumpkin purée (canned or fresh cooked)

2 cups vegetable broth

1 1/2 cups milk

Salt and pepper to taste

8 tablespoons sour cream

1 teaspoon finely minced chipotle pepper in adobo sauce (see Note)

1 tablespoon minced cilantro


  1. Heat 2 tablespoons of vegetable oil in a large stock pot over medium heat. Sauté the onion, celery, carrots and jalapeño peppers, stirring frequently, for about 10-15 minutes. Add the cumin, garlic powder, pumpkin purée, broth and milk. Bring to a simmer for another 5-10 minutes. Season to taste with salt and pepper.
  2. While the soup is cooking, blend the sour cream ingredients together in a small bowl. Place a dollop of the sour cream on each soup serving.

Serving Suggestion

Served with mulled apple cider and hearty bread, this soup goes equally well with roast pork or a spinach salad.

Tips & Notes

Chipotle peppers in adobo sauce are smoked jalapanos in a tangy, slightly sweet sauce. Look for them in a small can with other Mexican condiments. They can be refrigerated for up to 2 weeks or frozen for up to 6 months.


Yield: 6 servings