Autumn Chili-Spiced Chunky Pumpkin Soup
This is not a traditional heavy, puréed pumpkin soup. It's a simple, healthy, one-pot chunky soup where fresh pie pumpkin is simmered in a chili-spiced broth, giving it a ton of flavor and texture.
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.
Notes
Best with fresh sugar pie pumpkin. Can be stored refrigerated for 3-4 days.