Chipotle Pumpkin Soup with Pepita Garnish for a Southwest Thanksgiving Soup
Recipe type: Soup
  • 2 pounds peeled pumpkin, cut into large chunks
  • 1 bulb garlic
  • 3 tablespoons olive oil, divided
  • 1 large onion, diced
  • 1 or 2 sage leaves, diced
  • 2 tablespoons minced cilantro
  • 1 tablespoon chipotle chile powder
  • 3 ups vegetable stock
  • 2 tablespoons sour cream
  • 1 teaspoon cayenne pepper sauce
  • Salt and pepper to taste
  1. Preheat oven to 375 degrees.
  2. Toss pumpkin in 1 tablespoon of oil and spread on a baking sheet in a single layer. Cut top off of garlic bulb, place bulb in center of a square of aluminum foil and drizzle with a little olive oil. Wrap bulb up, sealing completely. Place wrapped bulb on baking sheet. Bake the pumpkin and garlic for one hour. Remove and let cool. Remove skin from pumpkin pieces.
  3. Saute the onion in a stockpot in remaining oil until translucent. Add in herbs and chipotle powder and cook another minute. Add in broth and roasted pumpkin. Squeeze the garlic cloves out of the cooked bulb and add to pot. Simmer for 20 minutes or so, until slightly reduced.
  4. Blend with a stick blender or in batches in a blender. (NOTE: At this point, you can strain the soup for a more refined texture, but I like it rustic. Your choice!) Add sour cream, cayenne pepper sauce and salt and pepper to taste. Optional garnishes: pepitas, smoked paprika, sour cream swirl.
Recipe by Everyday Southwest at