This smooth, spicy pumpkin soup is the perfect way to warm up on a chilly autumn evening.
The Best Pumpkin Soup
I had never met a thick, orange soup I liked until I made this soup.
Every fall, I find myself bound and determined to enjoy soup consisting of some type of squash -butternut, acorn, you name it - and every fall I find myself thoroughly disgusted.
But not this time.
On a whim this past fall, I gathered some simple ingredients from around the kitchen and threw this pumpkin soup together. It was an instant hit!
With minimal effort, we had a warming soup that paired beautifully with a Hatch Chile Cornbread recipe I was testing that day. It was a perfectly seasonal meal for the beginning of fall.
And it is also a perfect weeknight recipe to add to the rotation. This vegetarian-friendly soup is full of simple, healthy ingredients, my family is hooked on it, and it's so easy to make.
Great Additions
This is a great vegetarian soup, but if you want meat, try browning a pound of hot Italian sausage to add with the chickpeas at the end. It's a tasty addition.
My mom stole this recipe after trying it at my house and has been making it all winter. She loves to add thin, mandolined potatoes with the chickpeas and sausage.
I have also blended a can of fire-roasted tomatoes in with the broth and veggies. It's a nice variation if you're looking for a bit more acidity to brighten up the flavor.
Whether you take these suggestions or stick to the base recipe, this pumpkin soup is a crowd-pleaser.
Soup Season...
...is almost over as I prepare to (finally) share this recipe. I posted the reel for this delicious fall soup recipe back in September. I was nearly 2 weeks overdue and fervently working on typing all my fall recipes when I got a call from the hospital saying they had a bed open for me, and it was time to be induced.
I idealistically expected to finish sharing recipes on maternity leave, but if you've ever had kids, you'll understand why I am just getting around to this six months later.
Try this recipe before the weather warms up or save it until fall comes around again. It's well worth it!
Stay riled up & keep the joy in cooking <3
Chipotle Pumpkin Chickpea Soup
Ingredients
- 15 oz Pumpkin puree
- 15.5 oz can of Chickpeas (drained and rinsed)
- 6 c Chicken broth
- 1/2 Yellow onion, medium (thinly sliced)
- 2 cloves Garlic (smashed, peeled, and thinly sliced)
- Olive Oil
- Chipotle Powder
- White Pepper
- Salt
- Optional Toppings: heavy cream, parmesan cheese, fresh thyme leaves
- Also see optional additions in the notes section above
Directions
- Heat your soup pot over medium heat. Once hot, add enough olive oil to lightly cover the bottom of the pot. When the oil is heated, add the onion and cook for a few minutes, stirring occasionally, until translucent.
- Add the garlic and stir. Cook until fragrant.
- Add broth the broth and pumpkin puree to the soup. Then use a stick blender or temporarily transfer the soup to a blender to make the soup a smooth consistency.
- Add the chickpeas to the soup, and season to taste with salt, white pepper, and chipotle powder.
- Bring the soup to a boil and then turn it down to a simmer for at least 10 minutes.
- Serve it piping hot, topped with heavy cream, parmesan, and thyme.
Which variation of this recipe are you most excited to try? Let me know in the comments!
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