It took me a little longer to really get into pumpkin foods this season but once I did…I really got INTO pumpkin. There was pumpkin hummus, pumpkin queso, pumpkin cookies and now I give you the most delicious soup you will ever make with pumpkin: green chile pumpkin soup.

There are tons of pumpkin dessert recipes but, when I went searching for savory ones, they were a lot harder to find. This soup uses a tasty blend of spices and some green chiles to really take a lot of the sweetness out of the pumpkin. It is the perfect thing to warm you up on a cool, fall day.

What You’ll Need:

4 oz diced green chiles, divided
1/2 cup sour cream
1/4 cup cilantro
1 small onion, diced
1 tsp oil
1 can pumpkin puree
1 can vegetable broth
1/2 cup water
2 tsp cumin
1/2 tsp chili powder
1/2 tsp garlic powder
1/4 tsp ground red pepper

Let’s Make It:

1) In a food processor, combine 1/2 of the chiles, sour cream and cilantro. Process until smooth. Set aside.

2) Heat oil in a large pot. Add onion and remaining chiles. Saute for about 5 minutes or until onions are softened. Add cumin, chili powder, garlic powder and red pepper. Cook for 1 minutes or until fragrant.

3) Add remaining ingredients to the pot. Bring a boil. Reduce heat and simmer for 15 minutes, stirring occasionally. If soup is not smooth enough, use an immersion blender to make it smoother…this is totally optional!

4) Swirl sour cream mixture into soup just before serving.

The sour cream mixture adds a cooling component and a little tartness to the the soup. I think it is the perfect compliment. Plus, you can get this to the table in under 30 minutes which means it is the perfect weeknight meal for fall and winter too.

What is your favorite fall soup? Do you cook with pumpkin a lot during the fall?

If you’re stressed about what to make for dinner most weeknights, you definitely need to check out all the other weeknight meal recipes in today’s blog hop!

Green Chile Pumpkin Soup

2014-09-17 18:22:30

Write a review

Save Recipe

Print

Ingredients

1. 4 oz diced green chiles, divided
2. 1/2 cup sour cream
3. 1/4 cup cilantro
4. 1 small onion, diced
5. 1 tsp oil
6. 1 can pumpkin puree
7. 1 can vegetable broth
8. 1/2 cup water
9. 2 tsp cumin
10. 1/2 tsp chili powder
11. 1/2 tsp garlic powder
12. 1/4 tsp ground red pepper

Let's Make It

1. In a food processor, combine 1/2 of the chiles, sour cream and cilantro. Process until smooth. Set aside.
2. Heat oil in a large pot. Add onion and remaining chiles. Saute for about 5 minutes or until onions are softened. Add cumin, chili powder, garlic powder and red pepper. Cook for 1 minutes or until fragrant.
3. Add remaining ingredients to the pot. Bring a boil. Reduce heat and simmer for 15 minutes, stirring occasionally. If soup is not smooth enough, use an immersion blender to make it smoother...this is totally optional!
4. Swirl sour cream mixture into soup just before serving.

By Shannah @ Just Us Four

My Suburban Kitchen https://www.mysuburbankitchen.com/