Go Back
In the world of comfort food, soups hold a special place, offering warmth and nourishment during chilly months. This Hatch Chili & Pumpkin Soup is a delightful blend of flavors, combining the earthy sweetness of pumpkin with the spicy warmth of Hatch green chiles. Perfect for a cozy dinner or a festive gathering, this recipe is not only easy to prepare but also packed with nutrients. Let’s dive into the details of this delicious soup, ensuring you have all the information needed to create a bowl of warmth that your family and friends will love.

Hatch Chili & Pumpkin Soup

Warm up with a comforting bowl of Hatch Chili & Pumpkin Soup, a delightful combination of sweet pumpkin and spicy Hatch green chiles. This easy-to-make recipe is full of nutritious ingredients and perfect for chilly days. Learn how to create a rich, creamy soup with the perfect blend of spices and aromatics. Ideal for casual dinners or festive gatherings, this soup embodies the flavors of fall and will surely be a hit with family and friends. Cook up some cozy vibes today!
Print Recipe Pin Recipe

Ingredients
  

2 cups roasted Hatch green chiles, peeled and diced

1 can (15 oz) pumpkin puree

1 medium onion, finely chopped

3 cloves garlic, minced

4 cups vegetable broth

1 can ( coconut milk (13.5 oz)

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (adjust to taste)

Salt and black pepper to taste

2 tablespoons olive oil

1 tablespoon fresh lime juice

Optional toppings: sour cream, cilantro, pumpkin seeds

Instructions
 

Prepare the Hatch Chiles: If you have fresh Hatch green chiles, roast them over an open flame or in the oven until the skins are charred. Place them in a sealed container for about 10 minutes, then peel the skins off and chop the chiles, deseeding them if desired.

    Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

      Add Chiles and Spices: Add the diced roasted Hatch chiles to the pot along with ground cumin, smoked paprika, cayenne pepper, salt, and black pepper. Stir to combine and cook for another 3 minutes, allowing the spices to toast slightly.

        Incorporate Pumpkin and Broth: Stir in the pumpkin puree and vegetable broth. Mix well and bring the soup to a gentle simmer.

          Blend the Soup: After simmering for about 10 minutes, use an immersion blender to puree the soup until smooth (or transfer to a countertop blender in batches, but be careful with hot liquids).

            Finish with Coconut Milk: Once blended, return the soup to the heat and stir in the coconut milk. Cook for an additional 5 minutes on low heat, adjusting the seasoning as necessary. Add lime juice for a slight tang.

              Serve: Ladle the soup into bowls and add your choice of toppings such as a dollop of sour cream, fresh cilantro, or roasted pumpkin seeds. Enjoy!

                Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings