Roasted Chipotle Pumpkin & Sweet Potato Soup with Lime Crema & Pepita Crunch

This warming soup showcases roasted pumpkin and sweet potato blended into a velvety base, spiked with smoky chipotle for depth of flavor. Roasting the vegetables brings out their natural sweetness and adds a hint of caramelization.

The soup is finished with a tangy lime crema and a crunchy pepita topping that adds texture and a pop of color. It’s a comforting yet vibrant dish perfect for chilly evenings or holiday gatherings.

Roasted Chipotle Pumpkin & Sweet Potato Soup with Lime Crema & Pepita Crunch

Serves: 6 Prep Time: 15 minutes Cooking Time: 60 minutes 60 minutes

Nutrition facts: 210 calories 12g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

SOUP

• 2 tablespoons olive oil, divided
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 2 dried chipotle peppers in adobo, seeded and minced
• 4 cups pumpkin, peeled and cubed (about 2 lbs)
• 2 cups sweet potato, peeled and cubed (1 medium)
• 4 cups vegetable broth
• 1 cup water
• Salt and freshly ground black pepper to taste

TOPPINGS

• 1/2 cup sour cream or Greek yogurt
• Zest and juice of 1 lime
• Kosher salt, to taste
• 1/2 cup raw pepitas
• 1 tablespoon olive oil
• 1/2 teaspoon chili powder
• Pinch of salt

Instructions

1. Preheat the oven to 400°F (200°C). Toss the cubed pumpkin and sweet potato with 1 tablespoon of olive oil, a pinch of salt, and pepper, then spread evenly on a baking sheet and roast for 25–30 minutes until tender and lightly caramelized.
2. Meanwhile, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
3. Stir in the minced garlic, ground cumin, and smoked paprika, cooking for 1 minute until fragrant.
4. Add the minced chipotle peppers and sauté for another minute to release their smoky flavor.
5. Transfer the roasted pumpkin and sweet potato to the pot, then pour in the vegetable broth and water. Bring to a boil, reduce heat, and simmer for 10–15 minutes.
6. Use an immersion blender to puree the soup until smooth (or carefully blend in batches in a countertop blender). Return the soup to the pot and keep warm over low heat. Season with salt and pepper to taste.
7. While the soup simmers, whisk together the sour cream, lime zest, lime juice, and a pinch of salt in a small bowl. Refrigerate until ready to serve.
8. In a small skillet over medium heat, warm the olive oil and toast the pepitas with chili powder and salt, stirring frequently, until golden and fragrant, about 3–4 minutes. Remove from heat.
9. Ladle the hot soup into bowls, drizzle with lime crema, and garnish with the chili-spiced pepita crunch. Serve immediately.

Notes

Make ahead: Soup and pepita crunch can be prepared up to 2 days in advance and stored separately in the fridge. Reheat gently and assemble just before serving.

Tips and Variations

• Make it milder: Reduce chipotle peppers or use chipotle powder for a gentler heat.
• Dairy-free crema: Substitute coconut yogurt for sour cream and omit lime zest if desired.
• Chunky texture: Reserve half the roasted vegetables and stir them in after pureeing.
• Storage: Store soup and toppings separately in airtight containers for up to 3 days. Reheat gently on the stovetop and assemble before serving.