In the heart of pumpkin season, we found it necessary to share with you a flavorful variation of a seasonal favorite. This Mexican-inspired hearty pumpkin soup recipe is a real gem.
On crisp fall days laced with colorful fallen leaves and plentiful foliage to behold, a nourishing bowl of pumpkin soup warms the soul like nothing else could.
Try the following recipe from Queen of Quinoa for a creamy pumpkin Mexican soup that blends pumpkin puree with cashew milk and warming spices like cinnamon, chili powder, smoked paprika and cayenne pepper for a delightful twist. The unmistakable hint of lime gives it a zesty kick.
Note: Queen of Quinoa recommends one pie/sugar pumpkin for this recipe, which will yield about 2 to 3 cups. In her words, “You’ll need to roast the pumpkin first before adding it to the blender. Cut the pumpkin in half, scoop out the seeds, then place the halves flesh side down in a baking dish. Add about 1/4″ of water and roast at 400 for 30 – 40 minutes. Let the pumpkin cook slightly, then scoop out the flesh and add it to your blender. Blend on high until smooth and you’ll be able to use it in this soup”
Let’s get started!
Creamy Mexican Pumpkin Soup
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 35 minutes
Yield: Serves 3 – 4
Ingredients
- 2 carrots, chopped
- 1/2 medium onion, diced
- 2 cloves of garlic, minced
- 1 cup pumpkin puree
- 1/2 cup cooked quinoa
- 1/2 teaspoon cinnamon
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1 1/2 cups chicken / vegetable stock
- 1 cup water
- 1 cup milk of choice (I used homemade cashew milk – recipe to come!)
- Zest and juice of 1 lime
- Salt & pepper to taste
- Oli for sauteeing
Instructions
- Heat a little oil over medium-high heat in a large sauce pot or dutch oven. Add the onions, garlic and carrots and cook until starting to soften, about 5 minutes. Add the spices and cook for another 2 – 3 minutes.
- Add the chicken stock, water, lime zest and juice, and pumpkin and bring to a boil. Simmer uncovered for 15 – 20 minutes until the soup has thickened. Add the quinoa and cook for another 5 minutes.
- Using an immersion hand blender or high powered blender, blend the soup until smooth. Return to the pot and stir in the milk. Season with salt and pepper. Serve immediately.
Browse our blog for more unique and tasteful Mexican food recipes. Feast your eyes on our North Billerica, MA menu for more authentic Mexican soups that will warm you right up this season. Casa Blanca Mexican Restaurant is all about bringing traditional Mexican cuisine to your plate, sometimes adding a festive, spicy twist on an old favorite.