Southwest Pumpkin Soup Recipe

Name: Southwest Pumpkin Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter; 1 small white onion, chopped; 1 clove garlic, minced; 1 jalapeno, minced; 2 teaspoons ancho chile powder; 2 teaspoons ground cumin; 1/2 teaspoon freshly ground cinnamon; One 15-ounce can pure pumpkin puree; 3 cups low-sodium vegetable broth; 1/2 cup heavy whipping cream; Roasted pumpkin seeds, for garnish; Queso fresco, for garnish; Cilantro, for garnish; Kosher salt

Servings: persons

3 tablespoons unsalted butter
1 small white onion, chopped
1 clove garlic, minced
1 jalapeno, minced
2 teaspoons ancho chile powder
2 teaspoons ground cumin
1/2 teaspoon freshly ground cinnamon
One 15-ounce can pure pumpkin puree
3 cups low-sodium vegetable broth
1/2 cup heavy whipping cream
Roasted pumpkin seeds, for garnish
Queso fresco, for garnish
Cilantro, for garnish
Kosher salt

1
In a large pot, melt the butter over moderate heat.
2
Once the butter is just beginning to brown, add the onion and saute for 5 minutes.
3
Add the garlic, jalapeno, chile powder, cumin and cinnamon and cook for 3 minutes.
4
Add the pumpkin puree and broth, stirring to incorporate, then season with the salt, and bring to a boil.
5
Reduce the heat to low and simmer for 20 minutes.
6
Stir in the cream and let cool for 10 minutes.
7
Transfer the soup to a blender (or use an immersion blender in the pot) and puree until smooth.
8
If needed, add additional water or broth to reach the desired consistency.
9
Return the mixture to the saucepan.
10
Serve warm and garnish with the pumpkin seeds, queso fresco and cilantro.

207

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 3 tablespoons unsalted butter, 1 small white onion, chopped, 1 clove garlic, minced, 1 jalapeno, minced, 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