Creamy Southwestern Pumpkin Soup

Laurie Richmond


The jalapeno adds a lttle zip but is not overwhelming. I served it at a luncheon I catered and the group raved about the flavor. They asked for the recipe and I believe that is always a sign of success.


★★★★★ 1 vote

10 cups
45 Min
1 Hr


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  • 2 Tbsp
  • 1 large
    onion chopped
  • 1
    jalapeno, seeded and finely chopped
  • 2
    garlic cloves, minced
  • 5 c
    chicken broth
  • 1 large
    baking potato, peeled and chopped
  • 1 1/4 tsp
  • 1/2 tsp
    chili powder
  • 1/2 tsp
    ground cumin
  • 1
    15-oz can pumpkin
  • 1/4 c
    chopped fresh cilantro
  • 2 c
  • ·
    sour cream for garnish

How to Make Creamy Southwestern Pumpkin Soup


  1. Melt butter in a Dutch oven over medium heat. Add onion, jalapeno and garlic; saute 15 minutes. Add chicken broth and next 4 ingredients; cook, stirring often, 30 minutes or until potato is tender. Remove from heat,and let cool slightly (about 5-10 minutes)
  2. Process potato mixture, pumpkin and cilantro, in batches, in a food processor or blender until smooth.
  3. Return to Dutch oven; stir in milk and simmer 10 minutes or until fully heated. Garnish with a dollop of sour cream and cilantro if desired.

Printable Recipe Card

About Creamy Southwestern Pumpkin Soup

Course/Dish: Cream Soups, Vegetable Soup
Collection: Pumpkin Patch
Other Tag: Quick & Easy

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