Ingredients (~6 servings)
- 1 large sugar pie pumpkin (~4.5 lbs)
- 4 1/2 Tbsp extra-virgin olive oil
- 1 large sweet yellow onion, finely diced
- 3 Tbsp light brown sugar, packed
- 1 Tbsp dried oregano
- 1 1/2 Tbsp chili powder
- 3/4 tsp sea salt
- 3/4 tsp black pepper
- 3/4 tsp ground cumin
- 3/4 tsp celery seed
- 6 cups low-sodium chicken broth
- Half-and-half or heavy cream (Optional, for serving)
Prepare the Pumpkin
Wash and dry the pumpkin. Cut it in half and scrape out the seeds and pulp.
Cut the pumpkin into smaller sections and use a vegetable peeler or sharp knife to peel off the outer skin.
Dice the pumpkin flesh into small, bite-sized pieces.
Sauté and Simmer
Place the olive oil in a large Dutch oven or soup pot over medium-high heat.
When the oil is warm, add the diced pumpkin and onion. Sauté for ~5-7 minutes, stirring frequently, until the onion has softened.
Add the brown sugar, oregano, chili powder, salt, pepper, cumin, and celery seed. Sauté for ~2 minutes, stirring constantly until fragrant.
Add the chicken broth and bring the soup to a boil, stirring occasionally.
Finish the Soup
When the soup is boiling, reduce the heat to low, cover the pot, and cook for ~20 minutes, or until the pumpkin pieces are fork-tender.
Serve as-is for a chunky soup. If desired, serve with an optional drizzle of half-and-half or heavy cream.
Autumn Chili-Spiced Chunky Pumpkin Soup
Ingredients
Ingredients (~6 servings)
- 1 large sugar pie pumpkin ~4.5 lbs
- 4 1/2 Tbsp extra-virgin olive oil
- 1 large sweet yellow onion finely diced
- 3 Tbsp light brown sugar packed
- 1 Tbsp dried oregano
- 1 1/2 Tbsp chili powder
- 3/4 tsp sea salt
- 3/4 tsp black pepper
- 3/4 tsp ground cumin
- 3/4 tsp celery seed
- 6 cups low-sodium chicken broth
- Half-and-half or heavy cream Optional, for serving
Instructions
- Wash and halve pumpkin, remove seeds, peel, and dice into bite-sized pieces.
- Heat olive oil in large pot over medium-high heat.
- Sauté pumpkin and onion for 5-7 minutes until onion softens.
- Add spices and brown sugar, cook 2 minutes until fragrant.
- Pour in chicken broth and bring to boil.
- Reduce heat, cover, and simmer 20 minutes until pumpkin is tender.
- Optional: Drizzle with cream before serving.
