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As the leaves begin to change and the air turns crisp, the arrival of fall invites us to indulge in warm, comforting dishes that evoke the spirit of the season. One such dish is pumpkin soup, a classic that has graced tables for generations. Its creamy texture and rich flavor make it a beloved staple during the autumn months, often served as a starter at Thanksgiving feasts or enjoyed as a cozy meal on a chilly evening. However, we’re putting a delightful twist on this traditional recipe by introducing Hatch chilies, which infuse the soup with a spicy kick that perfectly complements the earthiness of pumpkin.

Hatch Chili Pumpkin Soup

Warm up this fall with a delicious bowl of Spicy Harvest: Hatch Chili Pumpkin Soup! This comforting dish combines creamy pumpkin and the unique spice of Hatch chilies for a flavorful twist on a classic. Packed with nutrients and perfect for chilly evenings, this hearty soup is easy to make and celebrates the essence of autumn. Whether you're serving it at Thanksgiving or enjoying a cozy night in, it’s sure to become a favorite in your seasonal repertoire.
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Ingredients
  

2 cups pumpkin puree (canned or fresh)

1 medium onion, diced

2 cloves garlic, minced

2-3 hatch green chilies, roasted, skinned, and chopped

1 tablespoon olive oil

4 cups vegetable broth

1 cup coconut milk (or heavy cream for a richer soup)

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper, to taste

Fresh cilantro, for garnish

Pumpkin seeds (pepitas), for garnish

Lime wedges, for serving

Instructions
 

Prep the Chilies: If using fresh hatch chilies, roast them over an open flame or under the broiler until charred. Place them in a paper bag for about 10 minutes to steam, then peel off the skin and remove the seeds. Chop them and set aside.

    Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, being careful not to burn the garlic.

      Combine Ingredients: Stir in the roasted hatch chilies, pumpkin puree, vegetable broth, ground cumin, smoked paprika, salt, and pepper. Bring the mixture to a gentle simmer and let it cook for about 15-20 minutes, stirring occasionally.

        Add Coconut Milk: After simmering, reduce the heat and stir in the coconut milk (or heavy cream). Allow the soup to warm through for another 5 minutes. Taste and adjust seasoning if necessary.

          Blend the Soup: For a silky texture, use an immersion blender to puree the soup directly in the pot, or carefully transfer it in batches to a blender. Blend until smooth.

            Serve: Ladle the soup into bowls and garnish with fresh cilantro and a sprinkle of pumpkin seeds. Serve with lime wedges on the side for a zesty finish.

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