This spicy pumpkin soup is creamy (without any heavy cream), loaded with flavors  and some spiciness. Topped with crunchy pepitas.

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Spicy Pumpkin Soup


Prep Time: 10 Min

Cook Time: 30 MINS


– 2 tbsp vegetable oil – 1 medium onion — , chopped – 3 garlic cloves – 3-4 La Morena Pickled Jalapenos — , chopped – 1 1/2 tsp ground cumin – 1 1/2 tsp dried oregano – 1/2 tsp chili powder – salt and pepper to taste – 5 cups vegetable or chicken stock — , warm – 1 (15 oz) can pumpkin puree (not pie filling) – 1 (15 oz) can chickpeas – 1/2 cup +2 tbsp Maseca® Corn Flour For the toasted pepitas: – 1/4 cup raw pepitas – salt and cayenne pepper to taste – oil spray

Step 1

 In a medium saucepan heat olive oil. Add onion and garlic. Sautee for 3-4 minutes until fragrant. Add jalapenos. Add cumin, oregano, salt and pepper, chili powder and corn flour. Stir. Add stock. Whisk to dissolve the flour.

Step 2

Add pumpkin puree and chickpeas to the mix. Bring to a boil. Simmer for 10-15 minutes, until thickened. Stir frequently.

Step 3

Let the soup cool for a few minutes. Transfer to a blender (or use immersion blender) and blend until smooth.

Step 4

For the toasted pepitas: Spray pepitas with a little vegetable oil or water. Season with some cayenne pepper and salt. Toast on the stove top for 5-7 minutes over medium heat. Stir frequently, do not burn.

Step 5

Serve soup with toasted pepitas.

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