Oaxacan Pumpkin Soup with Toasted Pepitas
Velvety soup made with roasted pumpkin, warm spices, and topped with crunchy toasted pepitas for a comforting, aromatic dish. This mexican-inspired soups (vegetarian) ready in about 50 minutes pairs pumpkin puree, vegetable broth, medium yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups pumpkin puree
- 4 cups vegetable broth
- 1 medium yellow onion
- 2 cloves garlic
- 1/2 teaspoon cumin
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/2 cup pepitas
- 2 tablespoons olive oil
- to taste salt
- 1/4 cup cilantro
Instructions
- Step 1: Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, and cook for 5 minutes until soft and golden.
- Step 2: Stir in pumpkin puree, vegetable broth, cumin, cinnamon, and cloves. Bring to a gentle simmer and cook for 20 minutes, stirring occasionally.
- Step 3: Use an immersion blender to puree the soup until smooth. If using a regular blender, let cool slightly and blend in batches.
- Step 4: Season with salt to taste. Serve hot, topped with toasted pepitas and fresh cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Oaxacan Pumpkin Soup with Toasted Pepitas take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Oaxacan Pumpkin Soup with Toasted Pepitas?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pumpkin puree from drying out.
Can I substitute ingredients in Oaxacan Pumpkin Soup with Toasted Pepitas?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Oaxacan Pumpkin Soup with Toasted Pepitas for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Oaxacan Pumpkin Soup with Toasted Pepitas vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
I've tried many soups recipes and this is hands down the best.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★☆☆☆☆
Didn't come together the way I expected. Flavors were flat.
