Equipment
Ingredients
Roasting
- 800 g sugar pumpkin, peeled, seeded, and cut into 3cm cubes
- 15 ml olive oil, divided
- 5 g chili powder
- 3 g kosher salt
Aromatics and Base
- 15 ml olive oil
- 1 yellow onion, diced
- 1 jalapeño pepper, minced, ribs and seeds removed for milder heat
- 4 garlic, minced
- 750 ml vegetable broth, warm
Finishing
- 120 ml heavy cream, room temperature
- black pepper, freshly ground
- 20 g roasted pumpkin seeds, toasted
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 285 kcal
- Protein
- 6 g
- Carbohydrates
- 22 g
- Fat
- 21 g
- Fiber
- 3 g
- Sugar
- 9 g
- Sodium
- 908 mg
- Saturated Fat
- 9 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 34 mg
- Potassium
- 892 mg
- Calcium
- 90 mg
- Iron
- 2.6 mg
- Magnesium
- 63 mg
- Phosphorus
- 190 mg
- Zinc
- 1.3 mg
- Vitamin A
- 1023 mcg
- Vitamin C
- 29 mg
- Vitamin D
- 0.5 mcg
- Vitamin E
- 4.2 mg
- Vitamin K
- 11 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.18 mg
- Riboflavin
- 0.34 mg
- Niacin
- 1.9 mg
- Folate
- 45 mcg
- Water
- 424 g
Sources: USDA FoodData Central
Method
Preheat your oven to 200 degrees Celsius or 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
In a large bowl, toss the cubed pumpkin with half of the olive oil, the chili powder, and the kosher salt until the pieces are evenly coated.
Spread the seasoned pumpkin on the prepared baking sheet in a single layer. Roast for 25 to 30 minutes, turning halfway through, until the edges are caramelized and the flesh is tender when pierced with a fork.
Place a heavy pot over medium heat and add the remaining olive oil. Add the diced onion and minced jalapeño, sautéing for 5 to 7 minutes until the onions are translucent and softened.
Add the minced garlic to the pot and cook for 1 minute until highly fragrant, stirring constantly to prevent burning.
Transfer the roasted pumpkin to the pot. Pour in the vegetable broth, stirring to lift any browned bits from the bottom of the pot, and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and simmer the soup for 10 minutes to allow the roasted flavors to meld with the aromatics and broth.
Remove the pot from the heat. Carefully blend the soup using an immersion blender until completely smooth and velvety. If using a standard blender, work in batches and remove the center cap of the lid to allow steam to escape, covering with a kitchen towel.
Stir in the heavy cream until fully incorporated. Taste and adjust seasoning with additional salt and freshly ground black pepper as needed.
Ladle the hot soup into bowls. Garnish with toasted pumpkin seeds if desired, and serve immediately.
Chef's Notes
- Roasting the pumpkin instead of boiling it directly in the broth concentrates its natural sugars and introduces complex Maillard browning, fundamentally elevating the depth of the soup.
- Do not substitute carving pumpkins (jack-o-lanterns) for sugar pumpkins. Carving pumpkins are watery, fibrous, and lack the necessary sweetness and dense texture.
- For an even richer mouthfeel, brown a tablespoon of butter in the pot before sautéing your aromatics. The nutty flavor of brown butter pairs flawlessly with pumpkin.
- The heat of jalapeños can vary wildly. If serving to a heat-sensitive crowd, taste a tiny piece of the raw pepper before adding the whole thing to gauge its potency.
Storage
Refrigerator: 4 days — Store in an airtight container. The chili flavor will deepen overnight.
Freezer: 3 months — Freeze without the heavy cream. Stir in fresh cream upon reheating.
Reheating: Warm gently on the stovetop over medium-low heat, stirring frequently until steaming.
Troubleshooting
The soup is too thin or watery
Cause: Excess moisture in the specific pumpkin used, or too much broth added
Fix: Simmer the soup uncovered over medium-low heat for 10 to 15 minutes to evaporate excess liquid
Prevention: Reserve 250ml of the broth and add it gradually only as needed to reach desired consistency
The soup is overwhelmingly spicy
Cause: Jalapeño seeds and ribs were left in, or a particularly hot chili powder was used
Fix: Stir in an additional splash of heavy cream, a small amount of honey, or a squeeze of lime juice to balance the capsaicin
Prevention: Thoroughly remove all white ribs and seeds from the jalapeño before mincing
The soup tastes flat or overly sweet
Cause: Under-seasoning or the natural sugars of the pumpkin dominating the palate
Fix: Add a few drops of apple cider vinegar or a pinch more salt to brighten the profile and counteract the sweetness
Prevention: Ensure accurate measurement of kosher salt and aromatics
Cultural Context
Pumpkins and chili peppers both share deep roots in Mesoamerican agriculture, having been cultivated alongside one another for thousands of years. This soup honors those indigenous origins while reflecting modern American holiday traditions, taking the familiar Thanksgiving squash profile and reinvigorating it with southwestern warmth.
