Spicy Pumpkin Soup
Minutes Prep time: 10
Minutes Total time: 30
Servings: 6
Difficulty: Intermediate
Minutes Prep time: 10
Minutes Total time: 30
Servings: 6
Difficulty: Intermediate
2 tablespoons olive oil
1 jar (16 oz each) Frontera® Chipotle Salsa (sub Frontera® Roasted Tomato Salsa for mild heat level)
1 can (29 oz each) solid-pack pumpkin
1 container (32 oz each) vegetable broth
2 tablespoons agave sweetener
2 teaspoons kosher salt
1 teaspoon cracked black pepper
1 cup heavy whipping cream (or coconut cream for vegan)
1/2 cup Mexican sour cream (omit for vegan), for garnish
1/2 cup fresh chopped cilantro, for garnish
1/2 cup DAVID® Pumpkin Seeds, Roasted & Salted, for garnish
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 93 mg | 9% |
Carbohydrate | 24 g | 8% |
Cholesterol | 63 mg | 21% |
Total Fat | 29 g | 45% |
Iron | 3 mg | 16% |
Calories | 372 kcal | 19% |
Sodium | 1478 mg | 62% |
Protein | 6 g | 12% |
Saturated Fat | 14 g | 71% |
Sugars | 12 g | 1% |
Vitamin C | 12 mg | 19% |
Heat olive oil in a large pot over medium-high until shimmering. Add Frontera® Chipotle Salsa and cook, stirring frequently, until excess liquid has evaporated, 5 to 7 minutes.
Stir in pumpkin, vegetable stock, agave, salt, and pepper. Heat until bubbling, stirring frequently. Reduce heat to low and simmer uncovered, stirring occasionally, 10 to 15 minutes.
Stir in cream and continue to cook until heated through. Ladle spicy pumpkin soup into serving bowls and garnish with crema, cilantro, and pepitas.
Use an immersion blender before step three if you prefer a pureed, creamy soup.
Spicy Pumpkin Soup