Smoky Chipotle Pumpkin Soup for Cozy Autumn Nights

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes

Quick Ingredients

• 3 lb sugar pumpkin or butternut squash, halved and seeded
• 3 tbsp olive oil, divided
• 1 large onion, diced
• 2 carrots + 2 celery stalks, chopped
• 4 garlic cloves, minced
• 1–2 chipotle peppers in adobo, minced, plus 1–2 tsp adobo sauce
• 1 tsp ground cumin, 1/2 tsp smoked paprika, pinch cinnamon
• 4 cups low-sodium chicken or vegetable broth
• 1 cup water (as needed)
• 1 cup full-fat coconut milk or heavy cream
• 1 tbsp maple syrup or brown sugar
• 1–1 1/2 tsp kosher salt, 1/2 tsp black pepper
• 1 tbsp lime juice or apple cider vinegar
• Optional: toasted pepitas, sour cream/crema, cilantro, crusty bread

Do This

• 1. Heat oven to 400°F (200°C). Rub pumpkin with 1 tbsp oil, salt, and pepper; roast cut-side down 35–45 minutes until tender and caramelized. Scoop flesh.
• 2. In a large pot, heat remaining 2 tbsp oil. Sauté onion, carrot, and celery 7–8 minutes until soft and lightly golden.
• 3. Add garlic, chipotle, adobo sauce, cumin, smoked paprika, and cinnamon. Cook 1–2 minutes until fragrant.
• 4. Stir in roasted pumpkin, broth, and 1 cup water. Simmer 15–20 minutes.
• 5. Blend soup (carefully) until completely smooth. Return to pot.
• 6. Stir in coconut milk or cream, maple syrup, salt, pepper, and lime juice. Warm gently 2–3 minutes and adjust thickness with more water if needed.
• 7. Taste and adjust seasoning or chipotle heat. Serve hot with pepitas, a swirl of cream, herbs, and crusty bread.

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Why You’ll Love This Recipe

• Silky and comforting with a gentle kick of smoky chipotle heat.
• Roasting the pumpkin builds deep, caramelized autumn flavor.
• Flexible: make it dairy-free, vegetarian, or extra-spicy with simple swaps.
• Perfect for cozy nights, dinner parties, or make-ahead lunches.

Grocery List

• Produce: Sugar pumpkin or butternut squash, onion, carrots, celery, garlic, lime (if using), fresh cilantro or parsley, scallions (optional).
• Dairy: Heavy cream or sour cream/crema for serving (or coconut milk and coconut yogurt for dairy-free).
• Pantry: Olive oil, chipotle peppers in adobo sauce, ground cumin, smoked paprika, ground cinnamon, low-sodium chicken or vegetable broth, maple syrup or brown sugar, kosher salt, black pepper, pumpkin seeds (pepitas), crusty bread.

Full Ingredients

For the Spicy Pumpkin & Chipotle Soup

• 3 lb sugar pumpkin, kabocha, or butternut squash (about 1 medium), halved and seeded
• 3 tbsp olive oil, divided
• 1 1/4 tsp kosher salt, plus more to taste (use less if using table salt)
• 1/2 tsp freshly ground black pepper, plus more to taste
• 1 large yellow onion, diced (about 1 1/2 cups)
• 2 medium carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 1–2 chipotle peppers in adobo, minced (start with 1 for moderate heat)
• 1–2 tsp adobo sauce from the can (optional, for more smoky heat)
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp ground cinnamon
• Pinch ground nutmeg or allspice (optional, for extra warmth)
• 4 cups low-sodium chicken or vegetable broth
• Up to 1 cup water, as needed to adjust consistency
• 1 cup full-fat coconut milk or heavy cream
• 1 tbsp pure maple syrup or packed light brown sugar
• 1 tbsp freshly squeezed lime juice or apple cider vinegar

Optional Garnishes

• 1/4 cup pumpkin seeds (pepitas), toasted
• Sour cream, Mexican crema, plain yogurt, or coconut cream for swirling
• Chopped fresh cilantro or flat-leaf parsley
• Thinly sliced scallions or chives
• Extra minced chipotle or a drizzle of adobo sauce (for serving, to taste)
• Crusty bread, cornbread, or grilled cheese for serving

Step-by-Step Instructions

Step 1: Roast the Pumpkin for Deep Flavor

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easier cleanup. Halve the pumpkin (or squash) from stem to tip and scoop out the seeds and stringy bits with a spoon.

Rub the cut sides of the pumpkin with 1 tbsp olive oil and season with a pinch of salt and pepper. Place the halves cut-side down on the baking sheet. Roast for 35–45 minutes, or until the skin is blistered in spots and the flesh is very tender when pierced with a fork and lightly caramelized at the edges.

Remove from the oven and let cool just until you can handle it. Scoop the soft roasted flesh into a bowl, discarding the skins. You should have about 4–5 cups of cooked pumpkin. Set aside.

Step 2: Build a Savory Vegetable Base

While the pumpkin roasts (or once it is finished), heat the remaining 2 tbsp olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.

Add the diced onion, chopped carrots, and chopped celery. Cook, stirring occasionally, for 7–8 minutes, until the vegetables are softened and the onions are starting to turn golden at the edges. This slow sauté builds a deep, savory base for the soup.

Step 3: Toast the Aromatics and Chipotle

Add the minced garlic, minced chipotle pepper(s), and adobo sauce to the pot. Stir for 30–60 seconds, just until fragrant.

Sprinkle in the ground cumin, smoked paprika, cinnamon, and, if using, a pinch of nutmeg or allspice. Stir constantly for another 30–60 seconds. Lightly toasting the spices in the oil wakes up their flavor and blends them with the smoky chipotle.

Step 4: Add Pumpkin and Simmer the Soup

Stir the reserved roasted pumpkin into the pot, breaking up any large chunks with a spoon. Pour in the 4 cups broth and 1/2 cup water to start (you can add more water later if you prefer a thinner soup).

Add 1 1/4 tsp kosher salt and 1/2 tsp black pepper. Increase the heat to medium-high and bring the mixture just to a gentle boil, then reduce to a simmer. Cook, uncovered, for 15–20 minutes, stirring occasionally, to let the flavors meld and the vegetables become very soft.

Step 5: Blend Until Silky Smooth

Turn off the heat and let the soup cool for 5–10 minutes so it is not boiling-hot when you blend it.

For an immersion blender: Blend the soup directly in the pot until completely smooth and velvety, moving the blender around to catch any chunks.

For a countertop blender: Carefully transfer the soup in batches to the blender, filling it no more than halfway each time. Vent the lid slightly and cover with a kitchen towel to let steam escape. Blend on high until smooth, then pour the blended soup into a clean pot. Repeat until all the soup is blended.

Step 6: Enrich, Balance, and Adjust Consistency

Return the smooth soup to low heat if needed. Stir in the coconut milk or heavy cream and the maple syrup or brown sugar. Add the lime juice or apple cider vinegar.

Taste and adjust seasoning: add more salt, pepper, or lime as needed. For more heat and smokiness, stir in a little extra minced chipotle or adobo sauce, 1/2 teaspoon at a time.

If the soup is thicker than you prefer, stir in additional water, a few tablespoons at a time, until it reaches your ideal creamy, sippable consistency. Warm gently over low heat for 2–3 minutes, but do not let it boil hard after adding cream.

Step 7: Garnish and Serve Cozy Bowls

To toast the pumpkin seeds (pepitas), place them in a dry skillet over medium heat and cook, shaking the pan frequently, for 3–5 minutes until they puff slightly and smell nutty. Immediately remove them from the hot pan so they do not burn.

Ladle the hot soup into warm bowls. Top each bowl with a swirl of sour cream, crema, yogurt, or coconut cream, a sprinkle of toasted pepitas, and a handful of chopped cilantro or parsley and scallions or chives, if using. Drizzle with a tiny bit of adobo sauce for an extra smoky streak of color, if you like. Serve with crusty bread, cornbread, or grilled cheese for dipping.

Pro Tips

• Control the heat: Start with 1 chipotle pepper and taste after blending. You can always blend in more pepper or adobo sauce, but you cannot take it out once it is too spicy.
• Choose the right pumpkin: Sugar pumpkin, kabocha, or butternut squash give the best sweet, dense flesh. Avoid large carving pumpkins, which tend to be watery and bland.
• Blend thoroughly: For a truly silky texture, blend longer than you think you need and scrape down the sides if using a countertop blender.
• Do not skip the acidity: Lime juice or vinegar brightens the flavors and prevents the soup from tasting flat or overly rich.
• Make it weeknight-friendly: Roast and scoop the pumpkin a day or two ahead so the soup comes together quickly when you want it.

Variations

• Dairy-free and vegan: Use vegetable broth and full-fat coconut milk instead of cream. Serve with coconut yogurt or extra coconut cream for swirls.
• Extra smoky: Add 1/2–1 tsp additional smoked paprika, and use fire-roasted vegetable or chicken broth if available. A splash of liquid smoke (literally a drop or two) can also deepen the smoky notes.
• Protein-packed: Stir in 1–2 cups of cooked shredded chicken or cooked white beans after blending and simmer gently for 5 minutes to warm through.

Storage & Make-Ahead

This soup stores and reheats beautifully, making it perfect for meal prep. Let the soup cool completely, then transfer to airtight containers.

Refrigerator: Store for up to 4 days. Reheat gently on the stove over low to medium-low heat, adding a splash of water or broth if it has thickened.

Freezer: Freeze in portions for up to 3 months. Leave a little room at the top of containers for expansion. Thaw overnight in the refrigerator, then rewarm on the stove. If the texture separates slightly after freezing, just whisk or blend briefly to bring it back to a smooth consistency.

You can also roast the pumpkin 1–2 days ahead and keep the cooked flesh refrigerated, tightly covered, until you are ready to cook the soup.

Nutrition (per serving)

Approximate values for 1 of 6 servings (made with vegetable broth and full-fat coconut milk, without garnishes): about 260 calories, 6 g protein, 20 g fat, 20 g carbohydrates, 4 g fiber, and 8 g sugars. Using heavy cream instead of coconut milk will slightly increase saturated fat and calories; garnishes like pepitas and sour cream will also add additional fat and calories.