In my kitchen, when that first swirl of fragrant steam rose from the pot, I knew this Chipotle Pumpkin Soup was a keeper. The glossy surface shimmered with a rich buttery smell, and specks of smoky chipotle dotted the silken orange. During my second trial, I noticed how a brief sizzle of garlic before the onions unlocked a deeper sweetness.
Why You’ll Love Chipotle Pumpkin Soup
- Silky smooth texture that clings to every spoonful, warming you from within
- A gentle smoky kick that builds without overshadowing the pumpkin’s natural sweetness
- Ready in just 25 minutes—ideal for a bustling weeknight
- Pantry-friendly ingredients you likely have on hand
- Celebrates Mexican-American flavors and autumn’s bounty
A Little Background
Last fall, I roasted a sugar pumpkin from my CSA to test fresh puree versus canned. While the homemade version had delightful caramelized bits, my fifth test confirmed that store-bought pumpkin delivers consistent silkiness and saves precious prep time.
Key Ingredients for Chipotle Pumpkin Soup
- Unsalted butter: browns evenly for a nutty base
- Chipotle chiles in adobo: lend smoky heat—start with two for medium spice
- Pumpkin purée: provides velvety body; canned ensures uniform texture
- Chicken stock: adds savory depth; swap for vegetable stock to keep it meat-free
- Heavy cream (optional): swirls in richness; omit or use coconut milk for a lighter bowl
How to Make Chipotle Pumpkin Soup
- In a large pot, melt 4 tablespoons unsalted butter over medium heat. Add 3 minced garlic cloves and 1 diced medium onion; cook until fragrant and translucent, about 4–5 minutes.
- Stir in 2 minced chipotle peppers and 1 tablespoon adobo sauce, 1 teaspoon ground cumin, 1 teaspoon chili powder, and ¼ teaspoon ground cinnamon; sauté until spices bloom, about 30 seconds.
- Pour in 3 cups pumpkin purée and 4 cups chicken stock. Season with kosher salt and fresh ground black pepper to taste. Bring the mixture to a gentle simmer.
- Simmer uncovered, stirring occasionally, until flavors meld and soup thickens slightly, about 10 minutes.
- Remove pot from heat. Purée until silky smooth using an immersion blender.
- Stir in ½ cup heavy cream if desired. Adjust seasoning, then ladle into bowls and garnish with chopped cilantro.
Pro Tips & Troubleshooting
- During testing, I found that allowing the garlic and onion to brown just at the edges created a deeper, sweeter foundation.
- If your soup seems too thin, keep it simmering a few extra minutes uncovered or stir in a little extra pumpkin purée.
- For a milder spin, swap chipotle chiles for smoked paprika and start with ½ teaspoon, working up to taste.
- Doubling is easy in a Dutch oven; to halve, just use a smaller saucepan and cut all ingredients in half.
Storage & Make-Ahead Guide
Let the soup cool to room temperature within 2 hours, then transfer into airtight containers. Keep refrigerated for 3–4 days or freeze in shallow freezer bags for up to 3 months. In my meal-prep runs, freezing in two-cup portions cut thawing time and preserved the velvety texture. Always reheat gently to an internal temperature of 165°F.
Serving Suggestions
Top each bowl with toasted pepitas, a swirl of sour cream, or crunchy tortilla strips. A side of warm cornbread or avocado slices makes for a cozy, satisfying meal.
Frequently Asked Questions
- How long does leftover Chipotle Pumpkin Soup last in the fridge? Store in an airtight container and use within 3–4 days for best flavor and safety.
- Can I freeze Chipotle Pumpkin Soup? Yes—freeze in labeled, shallow freezer bags for up to 3 months, then thaw overnight in the fridge.
- What can I use instead of heavy cream in this soup? Coconut milk or plain Greek yogurt are great nondairy or lighter replacements.
- How do I make this soup less spicy? Reduce the chipotle chiles to one pepper and omit the extra adobo sauce, then adjust to taste.
- Can I substitute fresh pumpkin for canned in this recipe? You can—roast and purée one small sugar pumpkin (about 2 pounds) to yield roughly 3 cups of purée.
- Is this soup gluten-free and vegetarian? Use vegetable stock instead of chicken stock and skip the cream or use coconut milk to keep it both gluten-free and vegetarian.
Final Thoughts
This Chipotle Pumpkin Soup has become my go-to when I need a quick, cozy lift. I love it best with homemade tortilla strips and a sprinkle of queso fresco. Give it a whirl and let me know how yours turned out—your kitchen will thank you.
More Recipes You’ll Love
- Instant Pot Chicken Noodle Soup – a classic bowl of comfort with tender noodles and savory broth
- Pressure Cooker Vegetable Soup – vibrant veggies in a fragrant, speedy broth
- Slow Cooker Minestrone Soup – hearty beans and pasta simmered all day for rich flavor
- Instant Pot Lentil Soup – protein-packed warmth perfect for chilly evenings
Chipotle Pumpkin Soup
Ingredients
Method
- Melt butter in a large pot over medium heat, then add onion and garlic and cook until translucent, about 4–5 minutes.4 tbsp unsalted butter, 1 medium onion, 3 cloves garlic
- Stir in chipotle peppers, adobo sauce, cumin, chili powder, and cinnamon; cook until fragrant, about 30 seconds.2 chipotle peppers, 1 tbsp adobo sauce, 1 tsp ground cumin, 1 tsp chili powder
- Add pumpkin purée and chicken stock, season with salt and pepper, and bring to a gentle simmer.0.25 tsp ground cinnamon, 3 cups pumpkin purée
- Simmer uncovered, stirring occasionally, until slightly thickened, about 10 minutes.
- Remove from heat and blend until smooth using an immersion blender.
- Stir in heavy cream if using, adjust seasoning, and serve topped with cilantro.4 cups chicken stock, 0.5 cup heavy cream