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As the leaves turn golden and the air becomes crisp, autumn beckons us to cozy up with warm, comforting dishes that evoke the spirit of the season. One such dish that embodies the essence of fall is pumpkin soup. This vibrant soup, with its velvety texture and rich flavors, has become a cherished staple during the cooler months. However, we’re taking this classic recipe to new heights by introducing a unique twist: Hatch chilies. These flavorful green chilies add a delightful kick, transforming pumpkin soup into a Spicy Autumn Delight that is sure to warm both the body and soul.

Hatch Chili Pumpkin Soup

Embrace the flavors of fall with this Spicy Autumn Delight: Hatch Chili Pumpkin Soup. This vibrant recipe takes the classic pumpkin soup to a new level by adding roasted Hatch chilies, creating a perfect balance of sweetness and spice. Packed with vitamins and comfort, this soup is not only nourishing but also a delightful hug in a bowl. Perfect for cozy lunches or hearty dinners, it’s an unforgettable addition to your autumn meal lineup.
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Ingredients
  

2 cups pumpkin puree (fresh or canned)

2 medium Hatch green chilies, roasted, peeled, and chopped

1 medium onion, diced

3 cloves garlic, minced

4 cups vegetable or chicken broth

1 cup coconut milk (or heavy cream for a richer flavor)

1 tsp ground cumin

1 tsp smoked paprika

½ tsp ground cinnamon

Salt and pepper to taste

2 tbsp olive oil

1 tbsp lime juice

Fresh cilantro for garnish

Pumpkin seeds for garnish (optional)

Instructions
 

Prepare the Hatch Chilis: If using fresh Hatch chilies, roast them over an open flame or in a broiler until charred. Place them in a paper bag for 10 minutes to steam, which will make peeling easier. Peel, deseed, and chop the chilies.

    Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes until translucent. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

      Combine Ingredients: Add the chopped roasted Hatch chilies, pumpkin puree, vegetable or chicken broth, ground cumin, smoked paprika, and ground cinnamon to the pot. Stir to combine and bring the mixture to a gentle simmer.

        Simmer the Soup: Allow the soup to simmer for about 20 minutes, stirring occasionally. This will help the flavors meld together beautifully.

          Blend the Soup: Remove the pot from heat. Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a standard blender, then return it to the pot.

            Add Creaminess: Stir in the coconut milk (or heavy cream) and lime juice. Season with salt and pepper to taste. Return the pot to low heat and warm the soup gently, ensuring it doesn’t boil.

              Garnish and Serve: Ladle the soup into bowls, garnishing each with fresh cilantro and a sprinkle of pumpkin seeds if desired. Serve with crusty bread for a perfect autumn meal.

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 6 servings