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I needed a southwestern style soup and had some pureed pumpkin on hand so this soup fit the bill! Looking forward to my leftover soup today!
AMAZING SOUP! I added lots of sauce from the can of chipotle peppers and that made it spicy but not too spicy. I used canned pumpkin and it worked wonderfully! I didn’t have any pumpkin seeds, so I crushed some sweet potato chips on top and my guests and I loved it. I’m going to make this again! Can’t believe it’s vegan (minus the yummy crema I added) MAKE THIS, EARTHLINGS!
This is OUTSTANDING soup! We like a bit more heat so we did 3 chipotle chiles and some extra adobo sauce. Love it!
Thank you so much for this recipe. I’ve made it for the last two Thanksgivings and several other times. It gets rave reviews from everyone. Great flavor and just the right amount of heat. It’s chilly outside, so making it tonight. Love it! Thank you!
This soup is terrific! I have made it twice now, following the recipte to a tee and my husband, 20yr old daughter and I LOVE it. We do have spicy pallets. The first time I stuck to the lesser recommeded amount for the chipotle and it was just right. Last night I added a bit more chiplotle and although we could tolerate the heat, I think it took away form the sweetness of the pumpkin. This morning, to the leftovers, I added about (eyed it didn’t measure) about 1/4c water, 1/4 c of coconut milk, 1/2 tsp of sugar, 1/4 tsp salt (I hadn’t added any to begin with) and it’s perfect. Don’t skip the lime! It really seals the deal on dynamic flavor!
Forgot to add I also added ginger 1/4 tsp
I also did 1/3 of the recipe but instead of chipotle I used white pepper 1/4 tsp and it was wonderful.
Just made this and it was a hit! One question: mine ended up looking a bit green, not orange like the photo. Any suggestions as to why or what I could do differently? Still delicious though :)
Hi Marie, that’s weird! No idea why your soup looked green.
Just made this and it turned out great! I used canned pumpkin and put a few more spices in (including pepper, cayenne pepper, and more garlic than asked)
It turned out wonderful and it’s a great consistency. Thanks for the recipe!
Stand back girls, there’s a guy in the kitchen and he’s armed with what else…….yup tools! I’ll buy a pie pumpkin around 5-7 lbs with the stem still attached to use for a handle. I take a small woodworking tool called a “block plane” and set the blade to the most shallow depth and I can peel that lil orange gourd in about 2 minutes, this sounds silly but it works and probably the safest way to peel this lil rascal without getting cut. In the long run this saves time, because when you roast the pumpkin you have to warm the oven (wasting energy) then when it’s done you have to let it cool(pumpkins take for ever to cool) before you can handle it. Then go ahead and half it and gut it(save n’ roast the seeds), take the peels and toss ’em in the yard or the compost pile. I make my Pumpkin Soup in my trusty Ol’ crockpot, and if it comes out too spicy try adding a tsp of peanut butter to tone down the heat, I do this with my 3 bean ground turkey chili. Bon Appetite Adios n’ Hasta La Bye Bye! L.D.
Love the idea L.D., thank you!
At first I thought this was a little bland, but it grew on me. I saved my leftovers and used it as a sauce with pork chops. Delicious!
I made this soup this week and it was Fabulous!! I used canned pumkin and 6 cups of broth and it was the perfect consistency. I added a little to much adobe peppers so it was to spicy for my kids but, I loved it!! Can I link your recipe to my blog? and give you full credit of course?!!
So yummy! The recipe reminds me of a favorite at my house for pumpkin-chicken enchiladas so I made this soup according to the recipe and added diced cooked chicken breast and a dash of cinnamon after pureeing the soup — so tasty!!!
WOW! This soup is AMAZING. I love making pumpkin soups so when I bought the fairytale pumpkin I searched for a new soup recipe to try with it. This is my favorite recipe of all the ones I’ve made over the years. Absolutely delicious and the whole family loved it. My pumpkin was so enormous that I will be able to make this 2 or 3 more times this fall! Exciting. :)
This was so freakin good! I roasted a 4 lb pumpkin and used about 2 cups veggie stock (though I added another 1/2 cup water during puree time). This is just another reason I love my immersion blender!!!!
Can this be made ahead and frozen? I’d like to serve it Thanksgiving week.
Great question. I don’t know. I assume so, but I haven’t actually tried freezing it. ~Elise
Another winning recipe Elise! We had a 5lb pumpkin pie pumpkin on hand and so I used that with 3 cups of homemade chicken broth. I didn’t bother measuring it out as with soups it’s easy enough to to adjust seasonings and liquids as you go. Plus I was feeling lazy. I really liked the thickness!
I used two chipotle chilis in adobo with some extra adobo sauce thrown in. A little too much for my 4yo but perfect for DH and I. Next time I’ll puree only a little in for his section and spice up the rest for us!
Just finished a big bowl of leftovers – four days later – and it was still delicious!
We didn’t have any cumin so we substituted it with curry powder. Outstanding flavor! We added a salad and fresh sourdough croutons, making it a complete and deliciously-satisfying meal.
Yum! Just made this. I only had two cans of pumpkin so I boiled and pureed some sweet potatoes to make up the difference. Then I threw a can of black beans (it’s kind of a hybrid between your recipe and Smitten Kitchen Deb’s pumpkin soup) in the blender with it all for some extra rib-stickin’. Looks like gross baby food, but tastes great!
I made this soup thinking it would be an interesting experiment, but it turned out to be so fantastic that I plan on making it regularly. This will definitely be found on my Thanksgiving dinner table!