Chipotle Pumpkin Soup

From pumpkin spice waffles to pumpkin spice ice cream, it seems that the fall spice blend is flooding grocery stores (talking to you Trader Joe’s). But the clean and simple flavors that highlight the pumpkin are what make pumpkin soup fall’s unofficial favorite dish—and this chipotle pumpkin soup is taking the classic one spicy step forward.

There are many recipes for pumpkin soup, but adding a little spice with the chipotle gives this pumpkin recipe an extra kick. I incorporated all of the essential pumpkin spice flavors into this recipe: cinnamon, nutmeg, ginger, and all spice. This chipotle pumpkin soup is not only full of warm fall flavors, but has a hint of smoky spice, too.

This recipe for pumpkin soup can be made quickly with canned pumpkin or you can make your own pumpkin puree. Once you have the pumpkin puree ready, it’s just a quick 30 minutes and this fall pumpkin soup is ready to be served.

This spicy pumpkin soup is best served as an appetizer for dinner or paired with a salad and some crusty bread for a light dinner or quick lunch. Try it as a festive appetizer for a classy Halloween dinner party or as part of your Thanksgiving feast.

Chipotle Pumpkin Soup

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Chipotle Pumpkin Soup

Chipotle Pumpkin Soup

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 servings

Chipotle Pumpkin Soup

Traditional pumpkin spices like cinnamon and nutmeg give this pumpkin soup warm flavors, but the addition of chipotle peppers really add the heat. This chipotle pumpkin soup is the perfect spicy bite for a fall or Thanksgiving appetizer. You can make it as spicy as you like or omit the peppers for a classic pumpkin soup recipe.


  • 2 small cloves of garlic, minced
  • ½ teaspoon minced ginger
  • 1-2 chipotle peppers, canned in adobo
  • 2 1/2 cups pumpkin puree
  • 2 1/2 cups low-sodium vegetable or chicken stock
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 2 tablespoons honey
  • 1/4 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Greek yogurt or sour cream, for garnish
  • ½ cup roasted pumpkin seeds, for garnish


  1. Combine the garlic, ginger, and chipotle in a food processor. Add in 1/3 cup of the pumpkin puree and process on high until smooth.
  2. In a large stock pot or Dutch oven, whisk together the chipotle mixture, the rest of the pumpkin puree, and the stock, and bring to a boil over medium-high heat.
  3. Reduce heat to medium-low and whisk in the cinnamon, allspice, nutmeg, and honey. Simmer for 15 minutes.
  4. Remove from heat and whisk in the heavy cream, salt, and pepper.
  5. Ladle into serving bowls and add a dollop of Greek yogurt or sour cream and sprinkle with roasted pumpkin seeds.


I used 1 chipotle pepper and it added a nice amount of spice at the end of each bite. If you prefer spicier foods, add 2 chipotle peppers.

Learn how to make homemade pumpkin puree:

Homemade Pumpkin Puree