This Pumpkin Chipotle Soup brings together two worlds: cozy fall comfort and bold Southwestern flavors. Smoky chipotle peppers add depth and gentle heat that perfectly complements pumpkin's natural sweetness. Finished with cool sour cream and bright cilantro, it's a soup that warms from the inside out while keeping things interesting.
Why This Recipe Works
Pumpkin's earthy sweetness is the perfect canvas for chipotle's smoky heat. The chipotle peppers add not just spice but deep, complex smokiness that transforms simple pumpkin soup into something memorable. Cumin and smoked paprika reinforce the Southwestern theme, while a cooling swirl of sour cream provides creamy relief and visual appeal. The balance of sweet, smoky, and spicy is what makes this soup addictive.
Ingredient Notes
Chipotle Peppers in Adobo
These are smoked, dried jalapeños packed in a tangy tomato-based sauce called adobo. Find them in small cans in the Mexican foods aisle. Both the peppers and the sauce add flavor—don't throw the sauce away! The heat level is medium, with deep smoky character. One can goes a long way; freeze extras for future use.
Controlling the Heat
This recipe uses 2-3 peppers for medium heat. For mild soup, use just 1 pepper. For spicy, use 4 peppers plus extra adobo sauce. You can also remove the seeds from the peppers before adding—most of the heat is in the seeds. The sour cream garnish helps cool things down too.
Pumpkin
Canned pumpkin puree works beautifully here. The bold chipotle flavor means fresh-roasted pumpkin isn't necessary—the canned version provides the texture and sweetness you need. Make sure to use plain pumpkin puree, not pie filling.
Sour Cream
Full-fat sour cream provides the best cooling contrast. Mexican crema is more authentic and has a thinner consistency that drizzles beautifully. Greek yogurt works for tangier flavor. For dairy-free, use coconut cream or cashew cream.
Step-by-Step Guide
1. Build the Aromatic Base
Sauté onion until soft, then add garlic, cumin, and smoked paprika. Toast the spices briefly—this releases their essential oils and creates deeper, more complex flavor throughout the soup.
2. Add the Stars
Add pumpkin, broth, chipotle peppers, and that precious adobo sauce. The sauce is packed with flavor, so don't skip it. Bring to a simmer and let cook 20 minutes to let everything meld together.
3. Blend and Taste
Blend until completely smooth. Now taste—this is when you decide if you want more heat. Add another chipotle pepper if you want more kick. The soup should have noticeable but not overwhelming smokiness and spice.
4. Garnish with Purpose
The garnishes aren't just for looks—they complete the dish. Cool sour cream balances the heat, cilantro adds freshness, and a squeeze of lime brightens everything. Pepitas add satisfying crunch.
Serving Suggestions
Ladle into warm bowls. Drizzle with sour cream, creating a swirl pattern. Top with fresh cilantro and pepitas. Serve lime wedges on the side—a squeeze of lime just before eating makes the flavors pop. Serve with warm tortillas, cornbread, or tortilla chips for dipping.
Variations
- Extra Creamy: Stir 1/2 cup cream into the soup before serving for richer body
- Protein Boost: Top with shredded rotisserie chicken or black beans
- Tex-Mex Style: Add a can of black beans and corn kernels before blending
- Vegan Version: Use olive oil, vegetable broth, and coconut cream instead of sour cream
- Milder: Use smoked paprika only (no chipotle) for smokiness without heat
Storage Tips
Refrigerate in airtight containers for up to 5 days. The flavors actually deepen overnight. Freeze for up to 3 months. Note that the heat level may intensify slightly after sitting—the sour cream garnish helps balance if needed. Reheat gently and add fresh cilantro and sour cream when serving.
Pumpkin Chipotle Soup
Smoky southwestern pumpkin soup with chipotle peppers
Nutrition per Serving
Ingredients
Instructions
- Sauté aromatics. Melt butter in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Add spices. Add garlic, cumin, and smoked paprika. Cook 1 minute until fragrant.
- Add pumpkin. Add pumpkin puree, broth, chipotle peppers, and adobo sauce. Bring to a simmer.
- Simmer. Cook 20 minutes, stirring occasionally, to let flavors meld together.
- Blend smooth. Puree soup until completely smooth. Taste and add more chipotle if desired.
- Season. Add salt and pepper to taste.
- Serve. Ladle into bowls. Top with sour cream swirl, fresh cilantro, pepitas, and serve with lime wedges.
Recipe Notes
- Start with 2 peppers for medium heat; add more to taste after blending
- Don't discard the adobo sauce—it's packed with flavor
- Remove chipotle seeds for milder soup
- Lime juice brightens all the flavors—don't skip it
Frequently Asked Questions
How spicy is this soup?
With 2 chipotle peppers, it has medium heat—noticeable warmth and smokiness but not overwhelming. Start with 1 pepper for mild soup, use 3-4 for spicy. You can always add more after blending. The sour cream garnish helps cool the heat.
What are chipotle peppers in adobo?
They're smoked, dried jalapeño peppers canned in adobo sauce—a tangy, slightly sweet tomato-based sauce seasoned with garlic and spices. Find them in the Mexican foods aisle. The sauce (adobo) adds as much flavor as the peppers themselves.
Can I make this soup less spicy?
Yes! Use just 1 chipotle pepper and skip the adobo sauce. You can also remove the seeds from the pepper before adding—most of the heat is in the seeds. Adding more sour cream or cream to the soup also mellows the heat.
How do I store leftover chipotle peppers?
Transfer unused peppers and sauce to a glass jar and refrigerate for up to 2 weeks. Or freeze in an ice cube tray for easy portioning—each cube is about one pepper. They're great in tacos, chili, marinades, and more.
Can I substitute the sour cream?
Yes! Use Mexican crema for more authentic flavor and thinner consistency that drizzles beautifully. Greek yogurt works for tangier taste. For dairy-free, use coconut cream or cashew cream. All help balance the smoky heat.