White Pumpkin Soup with Southwestern Spice

A couple of weeks ago, it was time to pull the fall decorations off the front porch before the pumpkins froze.

I didn’t go all out with decorating so I just had a small pie pumpkin stacked on top of a squatty white pumpkin.  (I used the roasted pie pumpkin in these donuts.)

Roasted white pumpkin.

White pumpkins were new to me, at least in the kitchen.  I was anxious to try the puree in a soup.

Here’s what I came up with.  

White Pumpkin Soup with Southwestern Spice

Based on one from Epicurious

Love the flavors…and there’s bacon.


  • 3 strips of bacon, fried crisp
  • 1/2 onion, ch0pped
  • 3 c. chicken stock
  • 1/2 c. whipping cream
  • 2 c. roasted white pumpkin
  • 1 t. ground cumin
  • 1/2 t. chili powder
  • 1/2 t. ground coriander
  • 1/8-1/4 c. roasted chopped green chilis
  • salt and pepper
  • 3/4 c. shredded cheese (your choice)


  1. Fry bacon until crisp.  Set aside and crumble.  Reserve about 1-2 T. bacon fat.
  2. Place the reserved bacon fat in a large sauce pan.  Heat and saute the onion until soft and translucent.
  3. Add chicken stock and whipping cream and bring to a boil. Whisk in pumpkin, cumin, chili powder, coriander and green chilis.
  4. Reduce heat to medium and simmer until soup thickens slightly and flavors blend, about 15 minutes. Season to taste with salt and pepper. Ladle soup into bowls. Garnish each serving with cheddar cheese and bacon crumbles. Serve.

Yield: 4 main courses

Use however much green chilis has you like.  Mine were a bit on the spicy side so I used less and garnished with a bit more.  Soup can be prepared up to one day ahead. Cool. Cover and refrigerate. Rewarm over medium-low heat, whisking occasionally. Serve with good bread and a salad.

I know that my current endeavor is to present “Recipes for Two” but….  The original recipe stated it made four “first course servings.”  “Well, that should make two main servings then,” I thought.  I would be wrong.  The soup was so good that it didn’t matter and it was even better as leftovers on day two.

I’m linking up with Kahakai Kitchen’s Souper Sundays.

10 comments to White Pumpkin Soup with Southwestern Spice