Red Chile Pumpkin Soup
This is a sponsored post by Taste the Tradition from New Mexico Department of Agriculture. Read below for the soup recipe. All reviews and opinions expressed in this post are based on my personal view.
Looking for a fall-inspired recipe? This spicy pumpkin soup in a pumpkin soup bowl is exactly what you need this Thanksgiving! All the flavors of fall in the creamy pumpkin soup and all the fall feels with the pumpkin soup bowl. Perfect for the first course during your Thanksgiving family dinner. This recipe was inspired by the fall harvest here in New Mexico with red chile, pumpkin, pecans, and more.
Fall in New Mexico is one of the most beautiful times of the year. The weather can be perfect. Sunny and warm with just the slightest crisp air. The sky seems to be almost on fire with the most beautiful sunsets you will ever see. And New Mexico agriculture is in the full swing of harvest.
That’s why I teamed up with Taste the Tradition for this spicy pumpkin soup recipe. I wanted to share all that New Mexico agriculture has to offer this time of year and to show how you can incorporate local ingredients into your Thanksgiving meal.
Some of my favorite things in-season during fall in New Mexico?
Pumpkins (of course!)
Red chile (While green chile gets all the attention at the beginning of fall, red chile is harvested later in the year closer to Thanksgiving.)
Pecans
Milk (I might be biased, but milk is always in season!)
This spicy pumpkin soup is a great twist on a classic with the addition of New Mexico red chile. Creamy pumpkin soup with a little bit of red chile kick! I added both heavy cream and cream cheese to make this creamy soup and to thicken it up. And the bell pepper and onion add a bit more flavor. I personally loved garnishing it with pecans and toasted pumpkin seeds to add some crunch and cilantro to add some color. You could also serve with some dinner rolls like these ones for dipping into the soup.
This soup can be served in a regular bowl, but serving it from the pumpkin soup bowl adds some fall fun to the table. If you decide to serve it from the pumpkin, when serving, make sure to scoop out some of the baked pumpkin from the inside to be included in the soup!
For the pumpkin soup bowl, be sure to clean out all the seeds and insides of the pumpkin before adding the cream cheese and baking it. Spread the cream cheese over the entire inside and then bake. For the red chile, you can use fresh red chile or frozen. I personally chose frozen red chile that had already been pureed just to make things a little easier.
This recipe makes enough for about 6 servings. For our family of 4 (two girls that eat like little birds), we had plenty for leftovers. I hope you enjoy this New Mexico-inspired soup for your next family dinner!
From our New Mexico farms to your table, we hope you have a Happy Thanksgiving!
- New Mexico Milkmaid
Red Chile, Pumpkin Soup
Ingredients
- 3 tbsp. butter
- 1 bell pepper, chopped
- 1/2 yellow onion, chopped
- 3 cloves of garlic, minced
- 1/2 cup red chile, pureed (frozen or fresh, temperature preference)
- 2 tbsp. maple syrup
- 1 can (2 cups) chicken broth
- 1 can (15 oz) pumpkin puree
- 1 cup heavy whipping cream
- 8 oz cream cheese
- salt and pepper to taste
- pecans, chopped
- cilantro, chopped
- pumpkin seeds, toasted
- 1 small/medium pumpkin
- 8 oz cream cheese
Instructions
- Heat a large pot over medium heat. Saute bell pepper, onion, and garlic in butter until soft (about 5 minutes). Let cool. Blend until pureed.
- In the large pot, add back in pepper/onion puree. Add red chile, maple syrup, chicken broth, pumpkin, heavy whipping cream, cream cheese, salt, and pepper. Heat to a simmer. Simmer for 20 minutes.
- Serve warm in a pumpkin soup bowl (optional). Garnish with chopped pecans, cilantro, and toasted pumpkin seeds.
- Preheat oven to 400 degrees.
- Cut the top off the pumpkin. Clean out all seeds and insides of the pumpkin.
- Spread cream cheese on the inside of the pumpkin.
- Place pumpkin on a baking sheet and bake for 20-30 minutes.
- Add soup to the pumpkin bowl to serve.
Notes:
For the red chile, you can use fresh or frozen chile. Make sure it is pureed. Use your preferred level of spicy for the chile.
This soup can be served in a regular bowl instead of the pumpkin soup bowl.
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@newmexicomilkmaid
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Check out these blog posts for more of my favorite recipes.
