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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
Cook Time 30 minutes
Total Time 45 minutes
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.