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5.0 from 36 votes

Southwestern Pumpkin Soup

Southwestern Pumpkin Soup is a velvety smooth soup with all the flavours of the Southwest. And it's dairy-free.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 6
Calories: 99 kcal
Course: Soup
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 400°
  2. Coat a baking sheet with olive oil
  3. Place tomatoes, cut side down, jalapenos, cut side down, and garlic head, cut side up, on the baking sheet. Sprinkle with salt
  4. Roast vegetables in the center of the oven for 30 minutes, turning halfway through.
  5. In a soup pot or dutch oven, heat 1 tablespoon olive oil over high heat.
  6. Add the diced onion to the pot and immediately turn heat to low. Cook, stirring occasionally, 10 minutes.
  7. Add garlic, thyme, paprika, cumin, coriander, cinnamon & red pepper flakes to the onions and cook, stirring occasionally, 5 minutes,
  8. Add vegetable stock, potato, and bay leaf to the pot and turn heat to medium-high. Simmer 15 minutes until potatoes are tender.
  9. Add pumpkin puree to the pot
  10. Add roasted tomatoes and jalapenos to the pot along with their juices.
  11. Squeeze roasted garlic from the garlic head into the pot
  12. Bring to a boil and stir until all ingredients are incorporated.
  13. 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)
  14. Stir in lime juice. Taste and add salt as needed. Remove bay leaf.
  15. 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

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

% 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.