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 irresistable.
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.
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.
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.
If you love this green chile pumpkin soup recipe, be sure to try these outher amazing pumpkin soup recipes:
- Pumpkin Soup with Cinnamon Marshmallows
- Classic Pumpkin Soup
- Spicy Pumpkin Soup with Bacon
- Thai Pumpkin Soup
- Slow Cooker Tuscan Pumpkin Soup
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If you make this green chile pumpkin soup recipe, I’d love to hear about your experience. Let me know in the comments or snap a photo and tag it #MySuburbanKitchen on Instgram or Twitter.
Create a creamy pumpkin soup with a subtle smokiness from green chiles in under 30 minutes.
- 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
- 14 oz 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
In a food processor, combine 1/2 of the chiles, sour cream and cilantro. Process until smooth. Set aside.
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.
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!
Swirl sour cream mixture into soup just before serving.
- You can leave out the sour cream to create a vegan pumpkin soup.
Want even more pumpkin? Try these great savory pumpkin recipes:
- Paleo Pumpkin Chili
- Pumpkin Queso Dip
- Pumpkin Macaroni and Cheese
- Pumpkin Hummus
- Savory Pumpkin Pizza
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! 🙂
Marilyn recently posted…DIY Strawberry & Chocolate Yogurt with #TruMoo
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.
What size can of pumpkin? I am having to make my own puree how many ounces? Thanks!
Shannah Coe says
Hi – My cans of pumpkin are 15 oz.
What kind of green chilis are you using? There are so many out there and are they fresh or canned like Ortega chilis
Shannah Coe says
Hi – I use canned green chilis.