Servings: 4

Spicy Pumpkin Soup

Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
Spicy Pumpkin Soup
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  • 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


  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.
  2. Add pumpkin puree and chickpeas to the mix. Bring to a boil. Simmer for 10-15 minutes, until thickened. Stir frequently.
  3. Let the soup cool for a few minutes. Transfer to a blender (or use immersion blender) and blend until smooth.

For the toasted pepitas:

  1. 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.
  2. Serve soup with toasted pepitas.
Course: Soup
Cuisine: Mexican

Nutrition Information

Calories: 340, Fat: 12g, Saturated Fat: 6g, Sodium: 1191mg, Potassium: 441mg, Carbohydrates: 48g, Fiber: 10g, Sugar: 9g, Protein: 12g, Vitamin A: 795%, Vitamin C: 4.1%, Calcium: 95%, Iron: 4.4%