Southwestern Pumpkin Soup
User Reviews
5
Southwestern Pumpkin Soup
Description
The Southwestern Pumpkin Soup starts with roasting ripe tomatoes, jalapeños, and a garlic head, which develop a smoky sweetness and mellow heat. In a pot, diced onions are gently cooked before adding fragrant spices including thyme, smoked paprika, cumin, coriander, cinnamon, and red pepper flakes for warmth and complexity. Vegetable stock and diced potatoes are simmered until tender, followed by the addition of pumpkin puree and the roasted vegetables with their juices, creating a thick and flavorful base. The roasted garlic is squeezed into the soup, adding a subtle, roasted aroma and taste that complements the pumpkin and spices.
The combination of creamy pumpkin and roasted ingredients lends a smooth, velvety texture with layers of smoky, spicy, and slightly sweet flavors. Lime juice adds brightness to balance the richness. This soup can be garnished with chopped cilantro and pairs nicely with crusty bread for dipping. It suits a cool-weather meal or whenever a comforting vegetable soup is desired.
Adjust the heat by substituting or varying the amount of jalapeños. Garnishes such as roasted pumpkin seeds, chickpeas, or a dollop of yogurt or sour cream can add texture and contrast. The recipe notes mention it is dairy-free but allows for optional dairy or vegan toppings. Storing leftovers in the fridge is convenient for future meals.
Ingredients
- olive oil
- 4 cups tomato cut in half, fresh ripe
- kosher salt
- 2 jalapeños seeded and cut in half
- 1 garlic top cut off, head
- 1 onion diced
- 1 teaspoon thyme or 2 teaspoon fresh, dried leaves
- 1 teaspoon smoked paprika
- 1 teaspoon cumin dried
- ½ teaspoon dried coriander
- ½ teaspoon cinnamon
- ¼ teaspoon red pepper flakes
- 4 cups vegetable stock sodium-reduced
- 1 potato peeled & diced, large
- 1 cup pumpkin puree
- 1 bay leaf
- 1 lime juice of
- 1 tablespoon cilantro chopped, for garnish (optional, leaves
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
- Substitute any type of chili pepper for jalapeños and adjust amount to control the spice level.
- Consider garnishing with roasted pumpkin seeds, chickpeas, or a dollop of sour cream or vegan yogurt for added texture and flavor.
- This soup is dairy-free, but you can add sour cream or Greek yogurt if desired.
- Leftovers can be refrigerated and reheated gently for later meals.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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