Spicy Southwest Pumpkin Soup
Most pumpkin soup recipes are loaded with cream, but this Spicy Pumpkin Soup is a healthy soup recipe, bold and rich with southwest flavor. It’s gluten free, vegan, and a comfort to the soul.
Life has many high points, but here and there we stumble into dark valleys, filled with trials and defeat.
It’s human nature to not want to think about hard times. When they come, we feel alone, believing that everyone has it easy. Everyone except for us.
Learning to walk through the hard times with grace, is like planting a seed of maturity and true joy in your life. Weathering the hard times well, builds a deeper appreciation for the little blessings along the way.
The most valuable life lessons aren’t learned while we are winning, but as we fall on our faces.
To walk through trials with grace and confidence, trains us to be grateful, to bounce back faster, and to not repeat previous mistakes.
What does this have to do with soup?
Soup, my friends, is healing. It quiets your soul and relaxes your body.
A good bowl of soup can be as comforting as a silent prayer.
A warm blanket.
A letter from a friend.
Often, it’s the little things, that help us get through the big things. I’ve had moments when it felt like a hearty bowl of soup, was the only thing I had going for me.
Yet learning to appreciate small comforts in the humble moments of life, makes the high points so much more memorable.
I love this particular pumpkin soup recipe because it’s rich and zesty with deep earthy undertones. Strong southwest flavors of onion, garlic, jalapeno, cumin, and oregano mingle with the savory-sweet pumpkin, to create a rustic soup, hearty enough to be a stand-alone meal.
Plus it happens to be a healthy soup recipe. This spicy pumpkin soup is gluten free and vegan, without lacking any flavor. Adding pureed white beans, creates a creamy texture and thickness in this pumpkin soup recipe, without the addition of cream.
Each bowl of spicy pumpkin soup is sprinkled with crunchy toasted pepitas and french fried onions, for contrast in texture.
A hearty bowl of soup will certainly lift your spirits.
For more healthy Gluten Free Recipes, visit Udi’s Gluten Free Community. They have loads of resources for those starting a gluten free diet.
Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Spicy Pumpkin Soup Recipe
For the Spicy Pumpkin Soup:
1 Tb. oil
1 large onion, peeled and chopped
5 cloves garlic, peeled and chopped
1 jalapeno, seeded and chopped
1 1/2 Tb. ground cumin
1 1/2 Tb. dried oregano
1 1/2 tsp. salt
8 cups vegetable stock
29 oz. can pure pumpkin puree
15 oz. can white beans, drained
2 Tb. red wine vinegar
2 Tb. honey
For the Toasted Pepita Topping:
1/2 cup pepitas (pumpkin seeds)
1 cup french fried onions (like French's)
Place a large sauce pot over medium-high heat. Add the oil, onion, garlic and jalapenos. Saute for 3-5 minutes until soft. Stir in the cumin, oregano and salt. Saute another 2 minutes.
Add the stock, pumpkin puree and beans to the pot. Simmer for 20 minutes, uncovered. Then add the vinegar and honey and simmer another 3-5 minutes.
Use an immersion blender to puree the soup until smooth. *You can also use a regular blender, but be careful! Open the vent in the lid and place a towel over it to protect from hot splashing liquid.
Preheat the oven to 400 degrees F. Spread the pepitas and onions out on a baking sheet. Sprinkle with a dash or two of cayenne pepper and a little salt. Toast for 3-4 minutes.
Serve the soup warm, sprinkled with toasted pepitas and onions.
For more inspiring soup recipes visit my Simmering Soups Pinterest Board.
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