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 soup recipe (vegetarian), ready in about 50 minutes, pairs pumpkin puree, vegetable broth, 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
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
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.
