Pumpkin Jalapeno Soup


For the first course of a southwestern meal, pumpkin jalapeno soup is an obvious first choice. The soup blends both traditional American with south of the border tastes. Pumpkin jalapeno soup is naturally low in fat and adds a festive touch to any meal. The soup can be made with either fresh, cooked pumpkin or canned pumpkin from the grocery store.

Step 1

Heat 2 tbsp. olive oil over medium heat in a large saucepan.

Step 2

Add the onion, garlic and jalapeño peppers and sauté until the onions are translucent and the peppers are soft.

Step 3

Stir in two cups of cooked pumpkin. Add two cups of chicken broth and let simmer for 30 minutes.

Step 4

Ladle one cup of the soup at a time into a food processor and blend until smooth. Pour into a bowl until all of the soup has been processed.

Step 5

Place the soup back into the saucepan and reheat before serving.

Step 6

Add one cup of heavy cream to the soup for a heavier, creamer soup if desired.

Things You'll Need

  • Large saucepan
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tbsp. olive oil
  • 2 - 4 jalapeño peppers, seeded and diced
  • 2 cups cooked pumpkin
  • 2 cups chicken broth
  • Ladle
  • Food processor
  • Large bowl
  • 1 cup heavy cream (optional)


  • LowSaltFoods.com: Pumpkin Jalapeno Soup (PDF)
Keywords: pumpkin jalapeno soup, pumpkin soup variations, jalapeno soup variations

About this Author

G. K. Bayne is a freelance writer, currently writing for Demand Studios where her expertise in back-to-basics, computers and electrical equipment are the basis of her body of work. Bayne began her writing career in 1975 and has written for Demand since 2007.