Spicy Pumpkin Soup with Green Chili Swirl
Warm up your taste buds with this bold and comforting Spicy Pumpkin Soup with Green Chili Swirl, a flavorful twist on classic fall recipes! Creamy pumpkin puree meets rich coconut milk, infused with aromatic spices like cumin, paprika, and cayenne for a kick of heat. The real star of this dish is the vibrant green chili swirl—a zesty blend of fresh green chili, cilantro, lime juice, and olive oil—that adds a burst of freshness and spice to every bowl. Perfect for chilly evenings, this easy-to-make soup comes together in just 45 minutes and pairs beautifully with crusty bread or crackers. Whether you're a fan of spicy soups or looking to elevate your pumpkin-based dishes, this recipe is guaranteed to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups Pumpkin puree
- 3 cups Vegetable broth
- 1 cup Coconut milk
- 1 medium Yellow onion
- 3 pieces Garlic cloves
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large Green chili (finely chopped)
- 2 tablespoons Cilantro (leaves only)
- 1 tablespoon Lime juice
- 2 tablespoons Greek yogurt (optional, for garnish)
Instructions
Peel and chop the yellow onion and mince the garlic cloves.
Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until fragrant and translucent, about 5 minutes.
Stir in the ground cumin, paprika, cayenne pepper, salt, and black pepper. Cook for another 2 minutes to toast the spices.
Add the pumpkin puree and vegetable broth to the pot, stirring to combine. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes.
While the soup is simmering, prepare the green chili swirl. In a small bowl, combine the finely chopped green chili, cilantro leaves, lime juice, and 1 tablespoon of olive oil. Mix well and set aside.
After 15 minutes of simmering, remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy.
Stir in the coconut milk and return to low heat for 5 more minutes, allowing the flavors to meld together.
Taste and adjust seasoning if needed, adding more salt or spices to your preference.
Ladle the soup into bowls and drizzle the green chili mixture on top in a swirling motion. Optionally, add a dollop of Greek yogurt for extra creaminess.
Serve warm with crusty bread or crackers on the side for a cozy, spicy meal.
Nutrition Facts
Calories |
1267 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.7 g | 82% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 12.4 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 4230 mg | 184% | |
| Total Carbohydrate | 164.2 g | 60% | |
| Dietary Fiber | 40.8 g | 146% | |
| Total Sugars | 66.4 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 488 mg | 38% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 3952 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
