Southwestern Pumpkin Soup
User Reviews
5.0
36 reviews
Excellent
Southwestern Pumpkin Soup
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Southwestern Pumpkin Soup is a velvety smooth soup with all the flavours of the Southwest. And it's dairy-free.
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Ingredients
- olive oil
- 4 cups fresh ripe tomatoes cut in half
- kosher salt
- 2 jalapeños seeded and cut in half
- 1 head garlic top cut off
- 1 onion diced
- 1 teaspoon dried thyme leaves or 2 teaspoon fresh
- 1 teaspoon smoked paprika
- 1 teaspoon dried cumin
- ½ teaspoon dried coriander
- ½ teaspoon cinnamon
- ¼ teaspoon red pepper flakes
- 4 cups vegetable stock sodium-reduced
- 1 large potato peeled & diced
- 1 cup pumpkin puree
- 1 bay leaf
- 1 lime juice of
- 1 tablespoon cilantro leaves chopped, for garnish (optional)
Instructions
- Preheat oven to 400°
- Coat a baking sheet with olive oil
- Place tomatoes, cut side down, jalapenos, cut side down, and garlic head, cut side up, on the baking sheet. Sprinkle with salt
- Roast vegetables in the center of the oven for 30 minutes, turning halfway through.
- In a soup pot or dutch oven, heat 1 tablespoon olive oil over high heat.
- Add the diced onion to the pot and immediately turn heat to low. Cook, stirring occasionally, 10 minutes.
- Add garlic, thyme, paprika, cumin, coriander, cinnamon & red pepper flakes to the onions and cook, stirring occasionally, 5 minutes,
- Add vegetable stock, potato, and bay leaf to the pot and turn heat to medium-high. Simmer 15 minutes until potatoes are tender.
- Add pumpkin puree to the pot
- Add roasted tomatoes and jalapenos to the pot along with their juices.
- Squeeze roasted garlic from the garlic head into the pot
- Bring to a boil and stir until all ingredients are incorporated.
- Remove from heat. Use an immersion blender to puree the soup right in the pot, or transfer in batches to a blender. (Please see post for notes on this)
- Stir in lime juice. Taste and add salt as needed. Remove bay leaf.
- Serve hot, garnished with cilantro or parsley
Notes
- This soup recipe is dairy-free. However, you can add a dollop of sour cream or Greek yogurt if that is not an issue for you.
- Other garnish suggestions for this Southwestern Pumpkin Soup:
- Any chile peppers can be used in place of the jalapenos, and you can use more or less to adjust the heat level if you like it spicier, or not.
- Pepitos (roasted pumpkin seeds)
- Roasted chickpeas Spiced Lemon Roasted Chickpeas
- Vegan yogurt, or vegan sour cream
- Lime wedges
- Jalapeno slices
- Hot sauce
- Red Pepper Flakes
Nutrition Information
Show Details
Serving
1g
Calories
99kcal
(5%)
Carbohydrates
19g
(6%)
Protein
6g
(12%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
58mg
(2%)
Potassium
662mg
(19%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
7397IU
(148%)
Vitamin C
33mg
(37%)
Calcium
41mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 99 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 99kcal | 5% |
| Carbohydrates | 19g | 6% |
| Protein | 6g | 12% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 58mg | 2% |
| Potassium | 662mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 7397IU | 148% |
| Vitamin C | 33mg | 37% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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