Mexican Pumpkin Soup

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First things first – this soup is DAMN delicious. I was so sad when it was gone because it made life more fun. And when I licked my last spoonful, life was less fun. And a less fun life is a real bummer. Luckily, I have one more sugar pumpkin just waiting to be roasted and pureed.

If I can recommend one thing for this recipe, DO NOT I repeat DO NOT use a canned pumpkin puree. It’s not anything close to the same as the real deal pumpkins. I’m totally down for canned pumpkin most of the time, but not for this recipe. No way, bro. Just trust me, ok?!

PaleOMG Mexican Pumpkin Soup

So today is the last day of my 1 month photography class and I have to say…I don’t really want to go. I was EXTREMELY bummed after the last class. The first 2 classes I went to were so awesome and I was getting so excited, but the last class was complete bull. The instructor (who I think is incredibly intelligent and a great instructor, just FYI) just talked for almost the entire class, but it wasn’t about our cameras. It was about his own personal experiences. And as much as I love hearing people’s stories, I don’t need to pay to do that. I can just go to a bar. Or talk to a rando on the street corner. Or call a freaking friend. Out of the 3 hours in class, we probably did 15 minutes of actual camera work and I left feeling like I knew less than when I walked in. And today we have homework due but I haven’t done any of it because I haven’t been excited enough to get it done. Oh, and because I have a 24/7 job that doesn’t exactly leave room for homework. I honestly wanted to skip the last class so I could get my own work done instead, but my husband is making me go. The bastard.

But I at least learned the basics so I’ve been able to take my camera off manual and figure out the settings on my own when it comes to food photos. I’m not sure it was worth the money in the end since I could have just asked my many friends who are photographers how to take it off of automatic. But hey, I guess I had to go back to school to be reminded why I never want to be in school again. It had been around 7 years of not stepping foot in a classroom and it was a great reminder that, I’m cool. Learning things in the real world is more fun. Sitting for 3 hours is NOT fun. Especially when 3 hours of time when you run your business is a big freaking deal.

Balls. I really need the sun to rise so I can get this homework done and move on with my life. Talk about a positive start to a Thursday.

No but seriously, make this soup!

PaleOMG Mexican Pumpkin Soup

Mexican Pumpkin Soup

4.3 rating
39 reviews
PREP 15
TOTAL
SERVES 4-6

INGREDIENTS :

  • 2 (2-3lbs) sugar pumpkins (also called pie pumpkins) - 6 cups roasted pumpkin
  • 2 tablespoons melted ghee
  • 32 ounces beef or chicken bone broth
  • 1 pound chorizo
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 white onion, diced
  • 3 garlic cloves, minced
  • juice of 1/2 lime
  • 1 teaspoon chili powder
  • 1 teaspoon sweet paprika
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • cilantro, for garnish
  • sliced green onions, for garnish

DIRECTIONS :

  1. Preheat oven to 400 degrees F. Line a baking sheet with foil. Cut the sugar pumpkins in half, remove the stem and spoon out the seeds. Brush the inside and outside with ghee and sprinkle with salt. Place the hollow side down on the baking sheet and place in the oven to bake for 40-45 minutes, until the skin is browned and the pumpkin is fork tender.
  2. While the pumpkins roast, place a large dutch oven over medium heat. Add chorizo and break into small pieces until browned and no pink remains. Use a slotted spoon to remove the chorizo and set aside, then add onions and peppers, sprinkle with a pinch of salt and cook for about 10-15 minutes, until peppers are browned and onions are translucent. Add garlic and cook for another 2 minutes. Remove with a slotted spoon and set aside with the chorizo.
  3. When the pumpkin is done roasting, scoop the pumpkin away from the skin and add it to the dutch oven. Then add the bone broth along with lime and all the spices then use an immersion blender to blend the pumpkin until completely smooth. Taste to see if it needs any salt then let the soup come to a low boil for 10 minutes. 
  4. Lastly, add the chorizo and peppers back to the soup and cook for another 5 minutes to heat the chorizo through.
  5. Top soup with cilantro and green onions before serving!

by

INGREDIENTS :

  • 2 (2-3lbs) sugar pumpkins (also called pie pumpkins) - 6 cups roasted pumpkin
  • 2 tablespoons melted ghee
  • 32 ounces beef or chicken bone broth
  • 1 pound chorizo
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 white onion, diced
  • 3 garlic cloves, minced
  • juice of 1/2 lime
  • 1 teaspoon chili powder
  • 1 teaspoon sweet paprika
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • cilantro, for garnish
  • sliced green onions, for garnish

DIRECTIONS :

  1. Preheat oven to 400 degrees F. Line a baking sheet with foil. Cut the sugar pumpkins in half, remove the stem and spoon out the seeds. Brush the inside and outside with ghee and sprinkle with salt. Place the hollow side down on the baking sheet and place in the oven to bake for 40-45 minutes, until the skin is browned and the pumpkin is fork tender.
  2. While the pumpkins roast, place a large dutch oven over medium heat. Add chorizo and break into small pieces until browned and no pink remains. Use a slotted spoon to remove the chorizo and set aside, then add onions and peppers, sprinkle with a pinch of salt and cook for about 10-15 minutes, until peppers are browned and onions are translucent. Add garlic and cook for another 2 minutes. Remove with a slotted spoon and set aside with the chorizo.
  3. When the pumpkin is done roasting, scoop the pumpkin away from the skin and add it to the dutch oven. Then add the bone broth along with lime and all the spices then use an immersion blender to blend the pumpkin until completely smooth. Taste to see if it needs any salt then let the soup come to a low boil for 10 minutes. 
  4. Lastly, add the chorizo and peppers back to the soup and cook for another 5 minutes to heat the chorizo through.
  5. Top soup with cilantro and green onions before serving!

by


PaleOMG Mexican Pumpkin Soup


PaleOMG Mexican Pumpkin Soup

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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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46 thoughts on “Mexican Pumpkin Soup”

    1. don’t cheat. not as good, I did it!! Super easy to roast the pumpkins (not any different than roasting spaghetti squash). Plus as those are roasting you prepare everything else.

  1. My mouth literally just watered reading these ingredients. I will most definitely be making this soup this weekend and possibly even to my office Thanksgiving luncheon. It sounds amazing!

    1. roast the pumpkin, seriously. It makes a massive difference and you won’t go back. Canned pumpkin doesn’t even come close, plus it’s super simple to roast them.

    2. it says how many cups in the ingredient list! 6 cups which is 48 ounces. but i highly recommend actual roasted pumpkin for it to taste like my actual recipe

  2. Okay adorable way to serve these! And can you go wrong with chorizo? No, you can’t. Where do you consistently find chorizo? Our Whole Foods only has it sometimes. Maybe I need to stock up and freeze when I find it!

  3. Juli, I’ve been thinking this for a while but was prompted to pop in today and tell you – your food photography skills have improved so much over the years. I think you really do a gorgeous job! Bummer about your third class, you’re right, you don’t need to pay for somebody to talk your ear off. But just know there are some of us out there who have seen how your food photography has improved over the years, even without a class.

  4. What gorgeous pumpkin bowls – love them, and this soup! Perfect! Thanks!
    Also, I do freeze chorizo when I get a great one, stock up!

  5. Thank you so much for a pumpkin recipe!!!! My husband is obsessed with growing pumpkins, but somehow cooking the zillions of gourds falls to me. There are only so many loaves of pumpkin bread one girl can make. Plus this is not the same-old-same-old pumpkin spice flavors. Totally going to try this. I usually process my pumpkins in the pressure cooker (set it and forget it!), but I will try to make the time to roast it instead because I’m sure it adds that je ne sais quoi to the recipe! I might also try making it vegan (shudder) with a spiced-nut garnish to replace the chorizo when my poor misguided sister comes for the holidays. If I do, I’ll let you know how it turns out!

      1. 25 minutes in the PC, let it cool, puree the guts. Then I strain it in a collander, the downside to the PC is that the pumpkin comes out really watery. But overall I think it’s still easier. But I bet the roasted flavor from the oven is really nice!

  6. This looks so, so awesome. Has anyone attempted this in an Instant Pot yet? I got mine last Black Friday and made soup and chili all winter with it last year. So if this can be adapted to an Instant Pot it would be awesome. I think I can even roast the pumpkin in it since I already do Spaghetti Squash and Sweet Potatoes in one.
    What say you guys? Instant Pot for this one?

  7. I love pumpkin everything, and this soup is next on the list to try!
    Thanks for the post that you did about the Los Olivos area. Based on your recommendation, we stopped there overnight on our way back from an awesome week in Santa Barbara and did some horseback riding and great eating and tasting. Very charming part of CA that we hadn’t explored before. If you haven’t been to SB, you’ll love it. I look forward to reading your post about it and comparing notes. I definitely have some faves from my trip.

    1. that’s awesome!! is Los Olivos so amazing? can’t wait to go back! and i have a trip to SB planned for spring and can’t wait to see what that one has in store!

  8. Hi Juli!

    First time commenter, long time follower, lol. 2 questions on this recipe. If I really don’t like chorizo, would this taste ok with seasoned ground beef or even bacon instead? Also, would this freeze well?

    Thank you!!

  9. This recipe looks so good Juli!! May be a dumb question but can I use a large pot instead of a dutch oven? I dont have a dutch oven and honestly have no clue what it’s purpose is haha

    1. yeah you could definitely use a large pot! dutch ovens regular heat a little better so you just have to make sure that the pumpkin doesn’t stick and burn while you’re cooking it!

  10. Man, I took ONE photography class about 7 years ago, and the guy did the SAME THING! I didn’t even learn how to get the damn thing off manual, but I did learn about his weirdo family’s trip to Yellowstone. WTF is with these weirdo photogs?! I never went back, so good for you for sticking with it, although your pics are always gorg, so doubt you really need the class!

    Making this soup tomorrow for Sunday football–cannot wait!

    1. WTF! that’s so weird! i definitely feel like i got something from he first 2 classes and i know how to take my camera off of automatic but the last 2 classes were ALL random, unhelpful stories. so disappointing

  11. I totally knew you seemed very anxious in our last photo class. I am sorry that it went down hill (so to speak) for the last 2 sessions. I totally think the 4th session/class was not needed- esp for 3 hours. sigh—- your images are great, BTW.

    1. omg i was SO anxious. all i was thinking about was all the work i needed to get done and how we were learning absolutely nothing. I’m tempted to give him that feedback…

  12. I’m drooling just thinking about this recipe! Do you think it would work with butternut squash instead of pumpkin?

  13. Sounds delicious! I’ve never seen sugar pumpkins in the store Before, maybe I’ll have to look a little bit harder.
    I had the same problem with a photography class. The guy talked for hours about how to organize the folders on your computer. Like thanks for wasting my time.Your photos definitely don’t look like they’ve been taken on auto. Who’s been doing your photos this whole time?

  14. Carrie Blankemeyer

    I made this yesterday with butternut squash because my grocery had no pumpkins. And it is so yummy!! Thanks for the recipe. Delish!

  15. Thanks for this recipe, Juli! My husband has always hated pumpkin soup because it’s usually on the sweet side, so he really liked this savory version. I’m not sure I’ll make it very often due to the total pain in the ass it is to cut up the pumpkins, but I really did like the flavor of the pumpkin with the lime and chorizo. Mine was waaaay to thick, and I had to thin it with water; next time, I’d use more broth for deeper flavor. I always appreciate your awesome recipes!

  16. I was a little skeptical about the pumpkin, but it looks so good that I had to try it – and I’m so glad I did!! It’s amazing!!!! I don’t have an immersion blender, so just used the Vitamix to blend the pumpkin and bone broth in a couple of batches and it worked out well.
    I will definitely be adding this into the fall rotation!! Thanks for another wonderful recipe!!

  17. I made this recipe over the weekend and it was fabulous! I recommend adding crumbled bacon and/or a sprinkle of roasted pepitas on top. So good! It was my first time roasting fresh pumpkins and I wish I knew it was that easy. Thanks so much for this one. It will be a regular for my husband and I during fall/winter.

  18. Yum! If you are this without corn chips you are a stronger woman than I am. ???? This was my first foray into pumpkin roasting and I’m glad I did! Thanks for the great fall recipe!
    I didn’t need the full 32 Oz of broth when using my Vitamix, and it came out nice and creamy.

  19. Is this supposed to be two lines?
    2 (2-3lbs) sugar pumpkins (also called pie pumpkins) – 6 cups roasted pumpkin

    Like this:
    2 (2-3lbs) sugar pumpkins (also called pie pumpkins) –
    6 cups roasted pumpkin?

    Or do the 2 sugar pumpkins equal 6 cups of roasted pumpkin?

  20. This was incredible. I chose to cube the roasted pumpkin (3 lbs.) instead of purée, add a dash of ground chipotle, and used 2 lbs. of chorizo and 3 red bell peppers. This will definitely be part of the fall menu from now on!

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