Hearty Chipotle Pumpkin Soup

Sometimes you just want a hearty soup. The kind that warms you up and sticks to your ribs. I was thinking of making some butternut squash soup, and then I came across these “pie pumpkins” at the grocery store. My family loves pumpkin pie but I’m not a huge fan. Still, these pumpkins sparked my curiousity, and I thought why not make a savory soup with the pumpkins? 

Hearty Chipotle Pumpkin Soup

Spicy Chipotle Pumpkin Soup Recipe

I am a fan of sweet and spicy dishes. When I was a kid the only Chinese food I’ve ever had was Chicken Chow Mein, so I thought I didn’t like Chinese food. It wasn’t until I tried Szechuan Chicken that I realized just how much I really did like this cuisine, especially the spicy dishes.


Since everyone in my family likes spicy food, I decided to add some heat to this pumpkin soup and picked up a can of chipotles in adobo sauce. You can easily find this in the Mexican food aisle. If you are a fan of spicy food you have to try this one. The first time I had it was in a creamy pasta sauce with chicken, made by my older sister who is a fantastic cook. It was really delicious but oh so spicy. So beware a little goes a long way.


In fact, I’d suggest cutting back this recipe if you are at all worried about the heat. You can always add more, but it is much harder to take away the heat.


Oh yeah, those pie pumpkins were a big disappointment. One had a huge rotten area on the inside and the other was as hard as a rock. Since I had my hopes for this recipe I ended up using a large can of pumpkin instead. It worked great, but if you get your hands on some good pie pumpkins and want to use them here’s what I originally planned to do. Remove the rind and seeds. Then chop the flesh into small chunks and cook them in chicken broth. Once the pumpkin is soft, move it to a blender or use a immersion blender to puree it. Proceed with the rest of the recipe below.

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Hearty Chipotle Pumpkin Soup

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 -8


  • 1 - 29 oz canned pumpkin
  • 1 cup chopped onion
  • 2 cloves garlic minced
  • 2 tablespoons of olive oil
  • 1 chipotle in adobo sauce minced
  • 1 quart of chicken broth
  • Salt & Pepper


  1. Heat olive oil in a large pot.
  2. Saute onions until translucent about 3 minutes
  3. Add the chipotle and garlic and stir well for about a minute being careful to not let the garlic burn.
  4. Add pumpkin and chicken broth and salt and pepper.
  5. Simmer for about 15 minutes.
  6. Taste test and add more salt, pepper and/or minced chipotle as desired.


About Patti Estep

Patti is the creator of Hearth and Vine, a home and garden blog filled with projects to inspire your creative side. She loves crafting, gardening, decorating and entertaining at her home in Pennsylvania. When she is not working on a project at home or searching for treasures at nurseries and thrift stores with her girlfriends, you’ll probably find her with family and friends, at a restaurant, or home party enjoying new and different food adventures.

Affiliate Account Hearth and Vine/Patti Estep is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.


  1. Patti,
    What a wonderful recipe and I love the fact that there is a hint of chipotle!

    • Hi Jemma,

      Mine actually had quite a bit of chipolte and was pretty hot so that’s why I cautioned everyone in the post, but hey, I know lots of people who may prefer it even hotter.
      Thanks for stopping by and have a great week!

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