This delightful Mexican pumpkin soup combines the rich, earthy flavors of pumpkin with the creamy texture of coconut milk. It's a perfect blend of spices and warmth, making it an ideal dish for a cozy evening or a festive gathering. The addition of cumin and chili powder gives it a unique Mexican twist that will tantalize your taste buds.
Some ingredients in this recipe might not be commonly found in every household. Coconut milk is a key component that adds creaminess and a subtle sweetness to the soup. If you don't have it on hand, you can find it in the international or baking aisle of most supermarkets. Pumpkin puree is another essential ingredient; make sure to get pure pumpkin puree and not pumpkin pie filling, which contains added sugars and spices.
Ingredients For Mexican Pumpkin Soup
Pumpkin puree: This is the base of the soup, providing a rich and earthy flavor. Make sure to use pure pumpkin puree, not pumpkin pie filling.
Chicken broth: Adds depth and a savory note to the soup. You can use vegetable broth as a substitute for a vegetarian version.
Coconut milk: Adds creaminess and a subtle sweetness, balancing the spices in the soup.
Onion: Provides a foundational flavor that enhances the overall taste of the soup.
Garlic: Adds a robust and aromatic flavor, essential for any savory dish.
Ground cumin: A spice that adds a warm, earthy flavor, characteristic of Mexican cuisine.
Chili powder: Adds a bit of heat and a smoky flavor, giving the soup its Mexican flair.
Salt: Enhances all the other flavors in the soup.
Pepper: Adds a bit of heat and sharpness, balancing the other flavors.
Olive oil: Used for sautéing the onions and garlic, adding a subtle richness to the soup.
Technique Tip for This Recipe
When sautéing the onion and garlic, make sure to cook them until they are translucent and fragrant but not browned. This will ensure that their flavors meld seamlessly into the soup without adding any bitterness. Additionally, when blending the soup, do it in batches if necessary to avoid overfilling the blender, which can cause hot liquid to splatter. For an extra smooth texture, you can pass the blended soup through a fine mesh sieve before returning it to the pot.
Suggested Side Dishes
Alternative Ingredients
pumpkin puree - Substitute with butternut squash puree: Butternut squash has a similar texture and sweetness, making it a great alternative.
chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar depth of flavor and is suitable for vegetarians.
coconut milk - Substitute with heavy cream: Heavy cream offers a rich and creamy texture, though it will lack the coconut flavor.
onion - Substitute with leek: Leeks provide a milder, slightly sweeter flavor that works well in soups.
garlic - Substitute with shallots: Shallots have a subtle garlic flavor and can add a nuanced taste to the soup.
ground cumin - Substitute with ground coriander: Ground coriander has a warm, citrusy flavor that can complement the other spices.
chili powder - Substitute with paprika: Paprika provides a mild heat and smoky flavor, though it is less spicy than chili powder.
salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor, but use it sparingly due to its saltiness.
pepper - Substitute with white pepper: White pepper has a milder flavor and can blend seamlessly into the soup.
olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for sautéing.
Other Alternative Recipes Similar to This Soup
How To Store / Freeze This Soup
Allow the Mexican Pumpkin Soup to cool to room temperature before storing. This prevents condensation and maintains the soup's texture and flavor.
Transfer the cooled soup into airtight containers. For easy portioning, consider using individual serving-sized containers.
Label each container with the date of preparation. This helps you keep track of freshness and ensures you consume the soup within a safe timeframe.
Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The flavors will meld beautifully, making it even more delicious.
For longer storage, place the airtight containers in the freezer. The soup can be frozen for up to 2-3 months without losing its delightful taste and creamy texture.
When ready to enjoy, thaw the soup in the refrigerator overnight. This gradual thawing process helps maintain the soup's consistency.
Reheat the soup gently on the stovetop over medium heat, stirring occasionally. If the soup appears too thick, add a splash of chicken broth or coconut milk to reach your desired consistency.
For a quick reheating option, use the microwave. Transfer the soup to a microwave-safe bowl, cover loosely, and heat in 1-minute intervals, stirring in between, until hot.
Garnish with fresh herbs, a dollop of sour cream, or a sprinkle of chili powder before serving to enhance the presentation and flavor.
How To Reheat Leftovers
Stovetop Method: Pour the Mexican Pumpkin Soup into a saucepan. Heat over medium-low, stirring occasionally to ensure even heating. Once it reaches your desired temperature, it's ready to serve. This method helps maintain the soup's creamy texture and rich flavors.
Microwave Method: Transfer the soup to a microwave-safe bowl. Cover with a microwave-safe lid or a plate to prevent splatters. Heat on high for 2-3 minutes, stirring halfway through. Continue heating in 30-second intervals until the soup is hot throughout. This method is quick and convenient for a fast meal.
Double Boiler Method: Place the soup in a heatproof bowl. Set the bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water. Stir occasionally until the soup is heated through. This gentle heating method helps preserve the soup's delicate flavors and prevents scorching.
Slow Cooker Method: Pour the Mexican Pumpkin Soup into a slow cooker. Set it to low and heat for 1-2 hours, stirring occasionally. This method is perfect if you have time and want to keep the soup warm for an extended period, such as during a gathering.
Oven Method: Preheat your oven to 350°F (175°C). Pour the soup into an oven-safe dish and cover with aluminum foil. Heat for about 20-30 minutes, stirring halfway through, until the soup is hot. This method is useful if you're reheating a large batch and want to avoid using the stovetop or microwave.
Best Tools for This Recipe
Large pot: Used for heating the olive oil and cooking the soup ingredients together.
Wooden spoon: Ideal for stirring the ingredients as they cook.
Chef's knife: Essential for chopping the onion and mincing the garlic.
Cutting board: Provides a safe surface for chopping the onion and mincing the garlic.
Blender: Used to puree the soup until smooth.
Measuring cups: Necessary for measuring the pumpkin puree, chicken broth, and coconut milk.
Measuring spoons: Used to measure the ground cumin, chili powder, salt, and pepper.
Ladle: Handy for serving the soup once it is ready.
Soup bowls: Used to serve the finished soup.
Stove: Required for heating and cooking the soup.
How to Save Time on Making This Soup
Pre-chop ingredients: Chop the onion and garlic ahead of time and store them in the fridge.
Use canned pumpkin: Opt for canned pumpkin puree instead of making your own to save time.
Measure spices in advance: Pre-measure the ground cumin and chili powder and store them in small containers.
Batch cooking: Double the recipe and freeze half for a quick meal later.
Blender efficiency: Use an immersion blender directly in the pot to save on cleanup time.
Mexican Pumpkin Soup
Ingredients
Main Ingredients
- 2 cups Pumpkin puree
- 1 cup Chicken broth
- 1 cup Coconut milk
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- to taste Salt and pepper
- 1 tablespoon Olive oil
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until softened.
- Add the pumpkin puree, chicken broth, and coconut milk. Stir to combine.
- Season with ground cumin, chili powder, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Use a blender to puree the soup until smooth. Return to the pot and heat through before serving.
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