Southwest Pumpkin Soup Recipes

SPICY SOUTHWEST PUMPKIN SOUP

Steps:

• Combine all ingredients in a large stockpot. Stir to combine.
• Bring to a boil over high heat.
• Reduce heat and simmer for 15-20 minutes, until heated through.
• Add additional salt and pepper to taste.
• Serve warm with a crusty bread.

SOUTHWESTERN PUMPKIN SOUP

Steps:

• 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 tbsp 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

SOUTHWEST PUMPKIN SOUP

Steps:

• Bring vegetable stock and whipping cream to boil in heavy medium pot. Whisk in canned pumpkin, cumin, chili powder, coriander and nutmeg.
• Reduce heat to medium and simmer until soup thickens slightly and flavors blend, about 15 minutes. Season to taste with salt and pepper.
• Ladle soup into bowls. Garnish each serving with cheddar cheese, cilantro, avocado slices, sour cream, toasted pumpkin seeds and serve.

SOUTHWESTERN PUMPKIN SOUP

Steps:

• Bring chicken stock and whipping cream to boil in heavy medium pot. Whisk in canned pumpkin, brown sugar, cumin, chili powder, coriander and nutmeg. Reduce heat to medium and simmer until soup thickens slightly and flavors blend, about 15 minutes. Season to taste with salt and pepper. (Soup can be prepared up to 1 day ahead. Cool. Cover and refrigerate. Rewarm over medium-low heat, whisking occasionally.) Ladle soup into bowls. Garnish each serving with cheddar cheese and cilantro and serve.

PUMPKIN SOUP WITH COCONUT MILK

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Wrap sweet potato in aluminum foil; place on an oven-safe dish to catch drips.
• Bake in the preheated oven until soft, about 45 minutes.
• While the sweet potato is roasting, place pumpkin, carrots, and onions on a baking pan. Brush with olive oil; sprinkle with salt, allspice, and white pepper.
• Bake in the preheated oven until soft, 30 to 40 minutes.
• Peel the sweet potato and squash when cool enough to handle. Transfer to a large saucepan; add carrots, onions, nutmeg, cumin, coriander, ginger, salt, and pepper. Stir in chicken stock and coconut milk. Bring soup to a boil; reduce heat and simmer until fragrant, about 20 minutes. Remove from heat.
• Puree soup using an immersion blender until smooth.

SOUTHWESTERN PUMPKIN SOUP

Steps:

• Bring broth and whipping cream to boil in heavy medium pot.
• Whisk in canned pumpkin, brown sugar, cumin, chili powder, coriander, and nutmeg.
• Reduce heat to medium and simmer until soup thickens slightly and flavors blend, about 15 minutes.
• Season with salt and pepper.
• Garnish servings with cheese and cilantro.