Southwestern Pumpkin Soup


This recipe can be made from winter squash in addition to pumpkin. Most recipes using the fall jewels are often a little on the sweet side but this soup is savory and spicy! Makes 6-7 serving.




  • 4 cups roasted pumpkin
  • 4 1/2-5 cups of vegetable broth
  • 1 tablespoon olive oil
  • 2 cups chopped onions
  • 2 poblano peppers, seeded
  • 2 large cloves garlic, minced
  • 1-1 1/2 teaspoon salt
  • 2 tablespoon chile powder
  • 1 tablespoon freshly ground cumin
  • 3-4 tablespoon lime juice
  • Fresh ground pepper to taste
  • Toppings: toasted pumpkin seeds, chopped cilantro, Greek yogurt





  1. Peel and toss pumpkin in small amount of olive oil and roast on cookie sheet at 425 degrees until it is soft and begins to caramelize.
  2. Allow pumpkin to cool and blend it into a puree.
  3. In a large stock pot saute onions until they begin to soften. Chop poblano peppers and add them to the pot. Add chile powder, cumin and garlic. Add broth and pureed pumpkin/squash.
  4. Allow soup to simmer for 30 minutes.
  5. Serve soup in bowls and add toppings.



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