Mexican Pumpkin Soup
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5 from 3 votes

Mexican Pumpkin Soup and Garlicky Greens

The pumpkin makes a lovely, rich orange broth. This is a very mild, delicately-flavored dish, not spicy at all, so if you like more heat, increase the seasonings.
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Main Course, Soup
Cuisine: Vegan
Servings: 4
Calories: 297kcal
Author: Susan Voisin


  • 1 large onion chopped
  • 4-5 cloves garlic peeled and finely chopped
  • 4 cups vegetable broth
  • 2 cups pureed cooked pumpkin or 1 cup canned pumpkin
  • 1 16-ounce can chili beans or pinto beans
  • 1 tablespoon seeded diced jalapeño
  • 5 medium red potatoes diced into 1/2 inch cubes
  • 1 tablespoons oregano
  • pinch of cayenne or other red pepper
  • 1/2 teaspoon cumin
  • 1/3 cup unsweetened soy milk or other non-dairy milk
  • salt to taste
  • cilantro or parsley


  • Heat a large pot. Sauté most of the onions (reserve a few for garnish) over medium heat until they soften; add garlic and cook for about 1 minute. Add in the broth, pumpkin, chili beans, jalapeño, and potatoes. Stir in the oregano, cayenne, and cumin. Bring to a boil and then turn down to a simmer.
  • Simmer for about 30 minutes or until potatoes are tender. Remove from heat and let cool for 5 minutes. Stir in the soy milk, add salt to taste, and serve immediately garnished with cilantro or parsley and onion (and extra diced jalapeño, if desired).


I wanted to use plain pinto beans in this, but I was all out. If you use pinto beans instead of the chili beans, increase the seasonings and add some chili powder.


Serving: 1serving | Calories: 297kcal | Carbohydrates: 61.5g | Protein: 12.4g | Fat: 2g | Sodium: 793.2mg | Fiber: 12.5g | Sugar: 5.8g