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Southwestern Pumpkin Soup
5 from 36 votes

Southwestern Pumpkin Soup

Southwestern Pumpkin Soup combines roasted tomatoes, jalapeños, and garlic with pumpkin puree and warming spices like smoked paprika and cumin. The soup's smooth texture is balanced with a hint of heat from the jalapeños and a touch of cinnamon and coriander for depth. Roasting the vegetables enhances their natural flavors, resulting in a rich and comforting soup that works well as a starter or light meal during cooler months.

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

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

    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

  • 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

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%)

Nutrition Facts

Serving: 6 Serving

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.