Smoky Chipotle Mexican Pumpkin Soup

Everyone loves cooking and eating Mexican food, so why not transform a classic pumpkin soup into something with a kick? This smoky chipotle pumpkin soup is hearty, full of flavour, and freezes beautifully — making it perfect for a weeknight dinner or meal prep.

Why you’ll love this smoky chipotle pumpkin soup

• Bold flavours: Chipotle seasoning, cumin, and smoky paprika give this soup a warm, complex taste.

• Cheesy topping: Corn chips grilled with jalapeño cheese take this dish to the next level.

• Fresh salsa finish: Roasted capsicum and black bean salsa adds brightness and texture.

• Freezer-friendly: Make a big batch and store portions for an easy reheat-and-eat meal.

Ingredients (19)

• 80ml (1/3 cup) olive oil

• 1 red onion, finely chopped

• 2 garlic cloves, crushed

• 1 1/2 tbsp smoky chipotle seasoning

• 1 tsp ground cumin

• 1L (4 cups) chicken-style liquid stock

• 1.5kg butternut pumpkin, peeled, deseeded, coarsely chopped

• 170g pkt corn chips

• 1 tsp smoked paprika

• 100g (1 cup) coarsely grated jalapeño cheese

• 170g (2/3 cup) sour cream

• 2 jalapeños, sliced

• Small fresh coriander leaves, to serve

• 2 tbsp chipotle in adobo sauce

• Extra smoked paprika, to serve

Roast capsicum & black bean salsa:

• 1 red capsicum, quartered, deseeded

• 1/2 small red onion, finely chopped

• 1/2 lime, juiced

• 125g can black beans, rinsed, drained

Method

Step 1
Make the salsa: Heat a chargrill pan on medium-high. Grill capsicum, skin-side down, for 4-5 minutes each side or until charred. Set aside to cool slightly, then chop into 1cm pieces. Transfer to a bowl. Add onion, lime juice and black beans. Toss to combine. Season well.

Step 2
Heat oil in a large saucepan or stock pot over medium heat. Add onion. Cook, stirring, for 5 minutes or until soft. Add garlic, chipotle seasoning and cumin. Stir for 1 minute until fragrant. Pour in stock and bring to the boil. Add pumpkin, reduce heat, and simmer for 25 minutes or until tender. Remove from heat and cool slightly.

Step 3
Preheat grill to medium. Spread corn chips on a tray, sprinkle with paprika and cheese. Grill for 2-3 minutes until cheese is melted and golden.

Step 4
Use a stick blender to blend the soup until smooth. Return to low heat for 15-20 minutes, stirring until it thickens slightly.

Step 5
Ladle soup into bowls. Swirl in half the sour cream. Break cheesy chips into pieces and place on top. Add salsa, jalapeño slices, coriander, a dollop of the remaining sour cream, drizzle with chipotle sauce, and finish with extra smoked paprika.

Nutrition (per serving):

• Energy: 3504 kj (837 cal)

• Protein: 21.2g

• Total Fat: 53.6g (Saturated 14.4g)

• Carbohydrates: 75.5g (Sugars 14.9g)

• Sodium: 1.1g