Southwest Pumpkin Soup Recipe

Name: Southwest Pumpkin Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Vegetable Oil; 1 whole Large Onion, Peeled And Chopped; 5 cloves Garlic, Peeled And Minced; 1 whole Jalapeno, Seeded And Chopped; 1-1/2 Tablespoon Ground Cumin; 1-1/2 Tablespoon Dried Oregano; 1-1/2 teaspoon Salt; 8 cups Vegetable Stock; 29 ounces, weight Can Pumpkin Puree; 15 ounces, weight Can White Beans, Drained; 2 Tablespoons Red Wine Vinegar; 2 Tablespoons Honey; 1/2 cups Pepitas (pumpkin Seeds); 1 cup French's French Fried Onions; Cayenne Pepper

Servings: persons

1 Tablespoon Vegetable Oil
1 whole Large Onion, Peeled And Chopped
5 cloves Garlic, Peeled And Minced
1 whole Jalapeno, Seeded And Chopped
1-1/2 Tablespoon Ground Cumin
1-1/2 Tablespoon Dried Oregano
1-1/2 teaspoon Salt
8 cups Vegetable Stock
29 ounces, weight Can Pumpkin Puree
15 ounces, weight Can White Beans, Drained
2 Tablespoons Red Wine Vinegar
2 Tablespoons Honey
1/2 cups Pepitas (pumpkin Seeds)
1 cup French's French Fried Onions
Cayenne Pepper

1
Place a large sauce pot over medium-high heat. Add the oil, onion, garlic and jalapenos. Saute for 3-5 minutes until soft. Stir in the cumin, oregano and salt. Saute another 2 minutes.
2
Add the stock, pumpkin puree and beans to the pot. Simmer for 20 minutes, uncovered. Then add the vinegar and honey and simmer another 3-5 minutes.
3
Use an immersion blender to puree the soup until smooth. (Note: You can also use a regular blender, but be careful! Open the vent in the lid and place a towel over it to protect from hot splashing liquid.)
4
Preheat the oven to 400u00b0F. Spread the pepitas and onions out on a baking sheet. Sprinkle with a dash or two of cayenne pepper and a little salt. Toast for 3-4 minutes.
5
Serve the soup warm, sprinkled with toasted pepitas and onions.

433

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 Tablespoon Vegetable Oil, 1 whole Large Onion, Peeled And Chopped, 5 cloves Garlic, Peeled And Minced, 1 whole Jalapeno, Seeded And Chopped, and more.

Yes, Southwest Pumpkin Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Southwest Pumpkin Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions