Chipotle Pumpkin Soup
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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.
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 Salad, Green Chile Chicken Enchilada Soup, or on these Ground Beef Tostadas.
This is a nice change from the chunkier soups like Mixed Bean Beef and Barley Soup, Slow 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
- 6 cups chicken stock
- 3 cups pumpkin puree (not flavored pie filling)
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp allspice
- 1/4 tsp nutmeg
- 2 tbsp honey
- 2 tbsp maple syrup
- 2 tsp chipotle puree (See Note 1)
- 3/4 cup Mexican crema creme fraiche or sour cream
- Salt and freshly ground pepper
- 1/2 cup toasted pumpkin seeds
- 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.
- 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.
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.
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!
A little heat never hurt! Thanks Dorothy. Happy Thanksgiving to you and the family.
This sounds like it could become a favorite for soup season for me Kevin! I can’t get enough pumpkin this year!
So good Mary Ann, spicy sweet and savory, one spoonful after another! 🙂
Loving the spicy, sweet, smoky profile of this soup, Kevin! This is happening in our house pronto!
Appreciate that Marissa. You will really enjoy this one. Happy Thanksgiving to you two. 🙂
You had me at chipotle! Hand me a big bowl and I’m one happy lady!
It really is a great soup, it screams holiday season to me Dawn!