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Green Chile Pumpkin Soup Recipe

ByShannah Coe Published: Updated:

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This green chile pumpkin soup recipe combines the slightly smokey flavor of a green chile with a creamy pumpkin soup for the perfect fall comfort food. Create this pumpkin soup with canned pumpkin for a simple recipe that is ready super quickly.

I usually don’t get excited about pumpkin until October but, with all the rain and cold weather we have had, I am totally craving a creamy pumpkin soup. I love the subtle flavors green chiles add to a standard pumpkin soup recipe making it totally irresistible. 

I love using pumpkin in savory dishes and this green chile pumpkin soup is so delicious. It is the perfect fall soup recipe.

There are tons of pumpkin dessert recipes but, when I went searching for savory pumpkin recipes, they were a lot harder to find. This pumpkin soup recipe 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.

I love soup in the fall and winter! This pumpkin soup is amazing and I make it over and over!

The sour cream mixture adds a cooling component and a little tartness to the the soup. You can leave it out to create a delicious vegan pumpkin soup.

Creamy pumpkin soup with a little kick from green chiles. Yum!

If you make this pumpkin soup with canned pumpkin, you can have this on the table in under 30 minutes! Of course, you can always follow this tutorial for how to cut a pumpkin and create homemade pumpkin puree to use too.

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Green Chile Pumpkin Soup Recipe

Create a creamy pumpkin soup with a subtle smokiness from green chiles in under 30 minutes.
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Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 8 servings

Ingredients

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

Instructions

  • In a food processor, combine 1/2 of the chiles, sour cream, and cilantro. Process until smooth. Set aside.
    4 ounces diced green chiles,, 1/2 cup sour cream, 1/4 cup cilantro
  • 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.
    1 small onion,, 1 teaspoon oil, 2 teaspoon cumin, 1/2 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/4 teaspoon ground red pepper
  • 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!
    1 can pumpkin puree, 14 ounces vegetable broth, 1/2 cup water
  • Swirl sour cream mixture into soup just before serving.

Notes

  • You can leave out the sour cream to create a vegan pumpkin soup.

Nutrition

Calories: 47kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 8mg | Sodium: 264mg | Potassium: 72mg | Fiber: 1g | Sugar: 2g | Vitamin A: 336IU | Vitamin C: 6mg | Calcium: 29mg | Iron: 1mg
Did you try this recipe? Please leave a comment below, snap a photo and tag it #MySuburbanKitchen on Instagram, or pin it to your Pinterest account!

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9 Comments

  1. This recipe looks absolutely delicious…….It’s going to get cold here this weekend and I think this pumpkin soup will be perfect for warming my soul! 🙂

    Reply

    1. I actually dreamt of a soup made with pumpkin and green chiles so I was glad to find this recipe.
      I have to say, I’ve never heard of a soup recipe that didn’t have salt in it, and this certainly needed it. I am unsure if it was an oversight, but you will at least need to add a teaspoon or more. Also, perhaps chicken broth would have been better for flavor than the vegetable broth as this soup fell flat for me. It may have had a lot to do with my chiles as they were way to mild.

      Reply
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  3. New Mexico is known for it’s green chiles. You can’t even go to the State Fair or any farmer’s market, even Sprouts, in September without smelling chiles roasting. I’ll have to give this recipe a try.

    Reply

  5. What kind of green chilis are you using? There are so many out there and are they fresh or canned like Ortega chilis

    Reply
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