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5 from 1 vote

Spicy Pumpkin Soup

Spicy Pumpkin Soup
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Soup
Cuisine: Mexican
Servings: 4
Author: Lyubomira from CookingLSL

Ingredients

  • 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

Instructions

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

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.
  • Serve soup with toasted pepitas.

Video

Nutrition

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