Spicy Pumpkin Soup With Green Chili Swirl

READY IN: 25mins
Recipe by Oolala

From my Thanksgiving recipe file (which I'm trying to post here). I haven't made it yet. You can omit the food processor/blender step by adding green chilies directly to the soup. Finely chop the cilantro and combine it with the sour cream and then dollop with mixture as directed.

Top Review by gfb712

This is exactly the recipe I was searching for! Thank you so much. This is a great, tasty soup and can be made with winter squashes as well. I have made it with both hubbard and acorn squash and have used frozen rather than fresh also.

Ingredients Nutrition


  1. Combine green chilies, sour cream and cilantro in a food processor or blender and process until smooth. (See description note for alternative to processing.).
  2. Combine pumpkin, chicken broth, water, cumin, chili powder, garlic powder, and pepper if desired, in a medium saucepan; stir in 1/4 cup of the green chili mixture.
  3. Bring to a boil; reduce heat to medium.
  4. Simmer, uncovered, 5 minutes, stirring occasionally.
  5. Pour into 4 serving bowls and top each with a dollop of the the remaining green chili mixture and additional sour cream, if desired. Check seasoning to see if it needs adjustment or salt.
  6. Run tip of spoon through dollops to make swirl.

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