Spicy Southwest Pumpkin Soup

Zesty Rich Pumpkin Soup that is also light and healthy!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 can easily be made gluten free and/or vegan, and is a comfort to the soul.

Southwest Pumpkin Soup Recipe | ASpicyPerspective.com #soup #pumpkin

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.

Spicy Pumpkin Soup Recipe | ASpicyPerspective.com #soup #pumpkin

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.

How to make Pumpkin Soup | ASpicyPerspective.com #soup #pumpkin

To walk through trials with grace and confidence, trains us to be grateful, to bounce back faster, and to not repeat previous mistakes.

How to make Pumpkin Soup Recipe | ASpicyPerspective.com #soup #pumpkin

What does this have to do with soup?

How to make Southwest Pumpkin Soup Recipe | ASpicyPerspective.com #soup #pumpkin

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.

Toasted Pepitas and Onions

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.

Vegan Pumpkin Soup Recipe | ASpicyPerspective.com #soup #pumpkin

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.

Healthy Soup Recipe | ASpicyPerspective.com #soup #pumpkin

Plus it happens to be a healthy pumpkin soup recipe. This spicy pumpkin soup could be made 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.

Gluten Free Pumpkin Soup Recipe | ASpicyPerspective.com #soup #pumpkin

A hearty bowl of pumpkin soup will certainly lift your spirits.

Spicy Pumpkin Soup Recipe

Yield: 8 servings

Prep Time:20 minutes

Cook Time:30 minutes

5
5 / 5 (3 Reviews)
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Ingredients:

For the Spicy Pumpkin Soup:

  • 1 tablespoon oil
  • 1 large onion, peeled and chopped
  • 5 cloves garlic, peeled and chopped
  • 1 jalapeno, seeded and chopped
  • 1 1/2 tablespoons ground cumin
  • 1 1/2 tablespoons dried oregano
  • 1 1/2 teaspoons salt
  • 8 cups vegetable stock
  • 29 ounces can pure pumpkin puree
  • 15 ounces can white beans, drained
  • 2 tablespoons red wine vinegar
  • 2 tablespoons honey

For the Toasted Pepita Topping:

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve the soup warm, sprinkled with toasted pepitas and onions.
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132 comments on “Spicy Southwest Pumpkin Soup

  1. Reginaldposted October 29, 2018 at 11:05 pm Reply

    This was my first attempt at making pumpkin soup, and it was great! My wife wants me to make it for her office party.

    Rating: 5
  2. Natasha Minochaposted August 13, 2018 at 7:20 am Reply

    Thank you very much for sharing this post with us . It is looking very delicious , I can’t wait to try this at home.

    Rating: 5
  3. Susieposted October 22, 2017 at 10:22 pm Reply

    Fantastic recipe! Great instructions and so easy! Big raves from the husband and our next door neighbors!

    In fact, the husband said this was my “top soup” of all time & said it was every bit as good as something from a 5-star restaurant!

    Thank you!!

    Rating: 5
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  5. Emilyposted December 18, 2016 at 4:35 pm Reply

    Just made this today & it turned out delicious! I doubled the jalapeno since one for a whole pot didn’t sound that spicy. Next time I will consider three jalapenos or keeping the seeds, but I guess everything is relative. I topped with the cayenne-toasted onions & a dollop of sour cream & it was delicious! Couldn’t find the pepitas at the grocery yesterday, but there’s a specialty store nearby that I’ll try next time. My fiance is vegetarian and we’re always looking for hearty soups that have some protein but aren’t the same old vegetarian chili that you see all the time. Thanks!!

  6. Divorced Katposted October 25, 2016 at 1:46 pm Reply

    I follow this recipe exactly and it’s definitely a winner! This freezes well too. (By the way, this soup is vegan without trying to be.)

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  9. plasterer bristolposted December 2, 2015 at 12:26 pm Reply

    This sounds lovely. Going to give this a go. thanks for sharing this recipe.

    Simon

  10. Barbposted October 14, 2015 at 6:16 pm Reply

    Please help me with the pumpkin. Is it canned? Is it the same pumpkin I use to make pie? Do I use a real pumpkin? How do I do that? Is 8 cups of veg stock too much like some said? You have a novice here so please help.

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  17. Susan Warehamposted February 7, 2015 at 6:38 pm Reply

    That’s so beautifully written and photographed, Sommer! Thank you for sharing.

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  19. Patposted January 26, 2015 at 5:41 pm Reply

    Hi, good recipe. I wanted a Tex-Mex style pumpkin soup, and this fit the bill. However I made some changes.

    1. I reduced the cumin by a quarter, but even then I and my dad felt it was too much. I would recommend reducing it by half and add more to taste.
    2.In lieu of jalapeno peppers, I used Sriracha. Turn out great.
    3.I added some smoked paprika, which gave it a light roasted flavor.
    4. The soup was great as is, but I chose to add about a cup of heavy cream for richness, and it helped mellow the cumin and spiciness.

    • Sommerposted January 26, 2015 at 8:41 pm Reply

      Thanks for sharing Pat!