Enchanted Fall: Velvet Pumpkin Soup with a Twist

As autumn leaves swirl in the cool air, I find myself craving a soup that captures the essence of fall in every spoonful. This creamy pumpkin soup isn’t just a comforting dish; it’s a sensory journey, scented with warming spices and topped with crunchy toasted pepitas. The secret twist? A splash of smoky chipotle for a subtle kick that transforms the ordinary into something memorable.

Imagine a spoon gliding through silky orange-hued broth, releasing rich aromas of cinnamon and nutmeg that instantly evoke cozy sweaters and Sunday mornings. It’s perfect for those crisp evenings when all you want is a bowl that warms your hands and heart alike. This recipe is my go-to in October, blending nostalgia with a touch of unexpected spice.

Creamy Pumpkin Soup with Smoky Chipotle and Toasted Pepitas

This pumpkin soup is made by simmering pureed pumpkin with warming spices and blended until smooth for a velvety texture. A splash of smoky chipotle adds depth, and the soup is finished with crunchy toasted pepitas on top for added texture and flavor. The final result is a vibrant orange-hued bowl with a creamy consistency and aromatic spices.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil for sautéing
• 1 small onion finely chopped
• 2 cloves garlic minced
• 4 cups pumpkin puree cooked or canned
• 2 cups vegetable broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon smoked chipotle powder adds smoky heat
• 1/4 cup pepitas (pumpkin seeds) for toasting

Equipment

• Large pot
• Blender
• Toasting pan
• Wooden spoon

Method

 

1. Heat the olive oil in a large pot over medium heat until shimmerings. Add the chopped onion and cook, stirring occasionally, until translucent and fragrant, about 5 minutes.
   1 small onion
2. Add the minced garlic to the pot and cook for another minute until it becomes fragrant, stirring constantly to prevent burning.
   1 small onion
3. Pour in the pumpkin puree and vegetable broth, stirring well to combine all ingredients. Bring the mixture to a gentle simmer.
   1 small onion
4. Add the ground cinnamon, nutmeg, and smoked chipotle powder. Stir to evenly distribute the spices and let the soup simmer uncovered for about 15 minutes, allowing flavors to meld and the soup to slightly thicken.
   1 small onion
5. Meanwhile, toast the pepitas in a dry skillet over medium heat, shaking occasionally, until golden and fragrant, about 3-5 minutes. Remove from heat and set aside.
   1 small onion
6. Use an immersion blender or transfer the soup to a blender and puree until silky smooth. Return the blended soup to the pot and warm gently if needed.
7. Season the soup with salt and pepper to taste, adjusting the flavors as desired.
   1 small onion
8. Pour the hot soup into bowls, and sprinkle generously with toasted pepitas for crunch and visual appeal.
   1 small onion
9. Optionally, drizzle a little olive oil or extra spices on top, then serve immediately for a warm, comforting bowl.

Notes

For an extra layer of flavor, add a splash of heavy cream or coconut milk before serving. The soup can be stored in the fridge for up to 3 days and reheated gently on the stovetop.

Every time I make this, I’m reminded of fall’s quiet magic—its smells, textures, and colors. It’s the kind of meal that feels both familiar and fresh, inviting you to pause and savor the moment. Enjoy each spoonful, knowing it’s a perfect embrace by the season.