Pumpkin soup is a favorite fall food for me. Before I give this Southwest Pumpkin Soup Recipe, I just need to tell you that if you live in/near Bensalem, PA, my favorite takeout pumpkin soup is from Soup King/Bagelocity on Bensalem Boulevard. I follow them on Facebook and start checking every day around October 1. Then only make a few batches each year, and it sells out within a day or two. Besides being delicious, it was also the first meal I had at home after coming home from the hospital with my son (almost 5 years ago!), so it’s a bit sentimental, too. It’s a creamy, smooth pumpkin soup with a mixture of spices that keeps it from being boring. Oh, I can’t wait to have it this year!
Now onto THIS recipe …
This recipe puts a twist on the seasonal favorite by updating it with Southwestern flair. Adding a lot of vegetables creates a soup that is rich in nutrients and bursting with flavor. Coconut milk complements the pumpkin, while warm spices and a bit of heat from the peppers keep it from becoming too sweet. The addition of corn at the end gives it a bit of texture. The result is a wonderful fall soup with a real depth of flavor.
- 2 Tablespoons extra virgin olive oil
- 2 large shallots, halved
- 1 large onion, quartered
- 1 small jalapeño, halved and seeded
- 4 large carrots, peeled and chopped in 1” pieces
- 2 Tablespoons brown sugar2 teaspoons cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 can (14-oz.) pumpkin puree (not pumpkin pie filling)1 jar (12-oz.) roasted red peppers
- 1 can (14-oz.) light coconut milk
- 6 cups chicken broth (vegetable broth can be substituted if preferred)
- 1 teaspoon dried oregano
- 2 teaspoons salt
- 1/4 teaspoon ground black pepper3 dried ancho chiles, tops and seeds removed
- 1 cup frozen corn
- Toasted pepita seeds for garnish
- Preheat oven to 450 degrees.
- Line a baking sheet with parchment paper.
Combine brown sugar, cumin, coriander, chili powder and salt in a small bowl.
- Place onion, shallots, carrots and jalapeño on the baking sheet.
- Drizzle olive oil over vegetables and mix around to coat.
- Sprinkle sugar and spice mixture over the vegetables and mix around to evenly coat.
Make sure the vegetables are in an even single layer and roast in the oven for 30 minutes, stirring half-way through.
- While vegetables are roasting, add the pumpkin puree, roasted red peppers, coconut milk, broth, oregano and salt to a large Dutch oven.
- Bring the mixture to a boil, then reduce to a simmer.
- Add roasted vegetables and ancho chiles to the Dutch oven.
- Return soup to a simmer and cook for 15 minutes.
- Using an immersion blender, carefully puree the soup until smooth.
- Add corn to the pureed soup and stir. Cook until corn is heated through.
- Serve soup with toasted pumpkin seeds as garnish.
Makes 6-8 servings.