Chipotle Pumpkin Soup

5 from 3 votes

This post may contain affiliate links. Please read my disclosure policy.

This Chipotle Pumpkin Soup is a wonderful starter for a holiday dinner, or any Fall and Winter dinner really. Super easy to make using chicken broth, pumpkin purée, spices and a few texture toppings, the slightly sweet heat is amazing.

Chipotle Pumpkin Soup

This beauty comes way of Bobby Flay. A grilling hero of mine and one who knows his way around chiles, I am always trying out his recipes and this is a classic soup served at his restaurant MESA Grill.

Using simple ingredients like a good chicken stock, pumpkin purée (not canned pumpkin pie filling!), warm spices like cinnamon, ginger, nutmeg and allspice it gets a sweet kick from honey and maple syrup. The heat comes from chipotle chiles, which you can adjust to your liking, and then you get a nice cooling effect with every spoonful by the crema drizzled on top.

What is Mexican Crema?

The crema used to drizzle on top of the soup has the perfect cooling effect. Consider it a Mexican version  of sour cream, but thinned and not as tart.

I use it often in my recipes like my Sweet Potato and Corn SaladGreen Chile Chicken Enchilada Soup, or on these Ground Beef Tostadas.

Chipotle Pumpkin Soup

This is a nice change from the chunkier soups like Mixed Bean Beef and Barley SoupSlow Cooker Ham Bone Bean Soup, or this Southwest Slow Cooker Corn Chowder. All delicious, but this is a great soup to start a meal soup. 🙂

For texture the roasted and salted pumpkin seeds top the soup with a sprinkle of cinnamon. Enjoy!

Chipotle Pumpkin Soup

A bowl of Chipotle Pumpkin soup with crema drizzle

Chipotle Pumpkin Soup

5 from 3 votes
This Chipotle Pumpkin Soup is super easy to make using chicken broth, pumpkin purée, spices and a few texture toppings, the slightly sweet heat is amazing. Adapted from Bobby Flay's MESA Grill Cookbook.
Servings: 4 servings
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes



  • Whisk the pumpkin puree into the chicken stock in a large saucepan over medium high heat until smooth. Lower heat to a simmer and add the cinnamon, ginger, allspice, nutmeg, honey, maple syrup and chipotle. Cook for 15 minutes. Add water if the soup gets too thick.
  • Remove from the heat and whisk in 1/4 cup of the Mexican crema and season with salt and pepper to taste.
  • Laddle into soup bowls and drizzle remaining crema in circular motion on top and a handful of the pumpkin seeds.


  1. I mash one chipotle pepper, or empty a small can of chipotle peppers and the adobo sauce into a food processor and purée. Store remaining purée in an air tight container in the refrigerator for other uses.


Calories: 380kcal | Carbohydrates: 48g | Protein: 15g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 34mg | Sodium: 709mg | Potassium: 843mg | Fiber: 6g | Sugar: 27g | Vitamin A: 28795IU | Vitamin C: 8.4mg | Calcium: 157mg | Iron: 4.2mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: Soup, Starter
Cuisine: American, Southwest
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!


Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

Free Bonus
5 Secrets to True Tex Mex
Essential recipes & tips for delicious Tex Mex cooking!

email image

Explore More

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Hey Kevin! The addition of chipotle grabbed me! This sounds so good! A lot of soups are rather bland, but that brings this soup to another level. Great job my friend!

  2. 5 stars
    This sounds like it could become a favorite for soup season for me Kevin! I can’t get enough pumpkin this year!