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As the leaves begin to change and the air turns crisp, there’s nothing quite like a warm bowl of soup to provide comfort and nourishment. The fall season invites a bounty of flavors, and among them, pumpkin reigns supreme. This Heavenly Hatch Chili Pumpkin Soup combines the seasonal essence of pumpkin with the unique heat of Hatch green chilies, creating a dish that’s both cozy and invigorating.

Hatch Chili Pumpkin Soup

Warm up this fall with a bowl of Heavenly Hatch Chili Pumpkin Soup, a delightful blend of pumpkin and Hatch green chilies. This comforting dish highlights the rich flavors of autumn while offering a creamy texture that soothes the soul. Celebrate the season by savoring the unique taste of Hatch chilies, packed with nutritional benefits, alongside the sweetness of pumpkin. Perfect as a centerpiece for gatherings or a cozy weeknight meal, this soup invites everyone to enjoy its warm embrace.
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Ingredients
  

2 cups of roasted Hatch green chilies, peeled and chopped

2 cups of pumpkin puree (canned or homemade)

1 medium onion, diced

4 cloves of garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

4 cups vegetable broth

1 cup coconut milk (or heavy cream for a non-vegan option)

2 tablespoons olive oil

Salt and pepper to taste

Fresh cilantro or pumpkin seeds for garnishing

Instructions
 

Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the diced onion and minced garlic, cooking until the onion is translucent, about 5-7 minutes.

    Spice It Up: Stir in the ground cumin and smoked paprika, cooking for an additional 1-2 minutes until fragrant.

      Combine Ingredients: Add the roasted Hatch chilies and pumpkin puree to the pot. Stir well to incorporate the flavors.

        Pour in Broth: Slowly add the vegetable broth, stirring continuously until everything is well combined. Bring the mixture to a gentle boil.

          Simmer: Reduce the heat and let the soup simmer for 15-20 minutes, allowing all the flavors to meld together.

            Blend the Soup: Using an immersion blender, puree the soup until it's smooth and creamy. If you prefer a chunkier texture, blend only half of it. Alternatively, transfer the soup to a blender in batches and blend until smooth.

              Creaminess Factor: Return the blended soup to the pot and stir in the coconut milk (or heavy cream). Season with salt and pepper to taste, and heat gently over low until warmed through.

                Serve: Ladle the spicy pumpkin soup into bowls and garnish with fresh cilantro or a sprinkle of pumpkin seeds for added crunch.

                  Enjoy: Serve warm with crusty bread or tortilla chips for dipping!

                    Prep Time, Total Time, Servings: 15 minutes | 40 minutes | Serves 6