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Home » Recipes » How to make Pumpkin Soup (Mexican style)

Mexican Recipes Recipes

How to make Pumpkin Soup (Mexican style)

creamy PUMPKIN SOUP

This Mexican creamy pumpkin soup recipe is perfect to enjoy in the Autumn season. It’s delicious and a little bit spicy, you will love it!

My family loves this season, we usually buy several pumpkins and make all kinds of recipes. Check out here how to make Pumpkin cheesecake.

mexican sopa de calabaza

For this recipe, I used the classic big orange pumpkin, you can also use a small pie pumpkin.

You can make sweet and savory dishes with this pumpkin. As you can see, we can eat almost every part of this fruit. You can also use canned pumpkin pure for the fastest results.

This kind of pumpkin is the same one we use to make Jack-o-Lanterns to decorate our door on Halloween. Here you can find some painted pumpkin ideas.

PUMPKINS USED FOR COOKING

SOME TYPES OF PUMPKINs USED FOR COOKING

  • Calabacita or zucchini. It is the green zucchini, widely used in Mexican cuisine.
  • Heirloom. You can use it for gruels, soups, and desserts.
  • Spaghetti. It has an elongated shape and is yellow in color. It is used for broths and stews.
  • Butternut. It is also called winter squash. You can make creams and soups with them.
  • Yellow squash. Also known as crookneck squash you can steam or fry this variety and it is delicious.

About this recipe, I have seen this pumpkin cream soup served as a starter at weddings, in Mexican restaurants, and at some Hispanic Thanksgiving parties.

Get ready to prepare this pumpkin soup and don’t miss the opportunity to enjoy these Autumn flavors and share them with your family.

You can buy your pumpkin at your market or at the pumpkin patch in your town. And now, enjoy my Mexican pumpkin soup recipe!

Creamy PUMPKIN SOUP Mexican style

Creamy pumpkin soup

Ingredients

2 lbs of pumpkin
1 medium onion
2 garlic cloves
2 tbsp butter
1/2 liter of milk
1 liter of cream
¼ tsp paprika
¼ tsp black pepper
Salt to taste
Chilli powder

how to make crema de calabaza

Wash the pumpkin and cut in half. Remove the seeds and veins.
Cut the pumpkin into medium pieces.
Boil the squash with water, salt and pepper. When it is smooth, drain and blend with the milk and cream.

how to make pumpkin soup

Chop the onion and garlic.
Heat the butter in a large skillet, sauté the onion and minced garlic until the onion is translucent.
Add the pumpkin mixture.
Blend for 5 minutes. Season with salt to taste.
If you think it is too thick you can add more milk.
You can decorate with tortilla chips and ground chili.
Serve with toast, croutons, cookies or whatever you prefer.

pumpkin soup

Creamy pumpkin soup

Brenda Cisneros
A delicious creamy pumpkin soup to enjoy on your Autumn dinners.
5 from 5 votes
Imprime la Receta Pin Receta
Course Soup
Cuisine Mexican
Servings 5 people
Calories 813 kcal

Equipo

  • Blender
  • Stove
  • Frying Pan

Ingredients
  

  • 2 lbs pumpkin
  • 1 medium onion
  • 2 garlic cloves
  • 2 tbsp butter
  • 1/2 liter milk
  • 1 liter cream
  • ¼ tsp paprika
  • ¼ tsp black pepper
  • Salt to taste
  • Chilli powder

Instructions
 

  • Wash the pumpkin and cut in half. Remove the seeds and veins.
  • Cut the pumpkin into medium pieces.
  • Boil the squash with water, salt and pepper. When it is smooth, drain and blend with the milk and cream.
  • Chop the onion and garlic.
  • Heat the butter in a large skillet, sauté the onion and minced garlic until the onion is translucent.
  • Add the pumpkin mixture.
  • Blend for 5 minutes. Season with salt to taste.
  • If you think it is too thick you can add more milk.
  • Serve hot.

Notes

You can decorate with tortilla chips and ground chili.
Serve with toast, croutons, cookies or whatever you prefer.
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Nutrition Facts
Creamy pumpkin soup
Amount Per Serving (1 people)
Calories 813 Calories from Fat 702
% Daily Value*
Fat 78g120%
Saturated Fat 48g300%
Cholesterol 285mg95%
Sodium 128mg6%
Potassium 939mg27%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 12g13%
Protein 10g20%
Vitamin A 18548IU371%
Vitamin C 20mg24%
Calcium 295mg30%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Check these out:

  • Mexican beef tongue recipe
  • Mexican chicken noodle soup – Fideos con pollo


5 Comments

About Brenda Cisneros

Brenda Cisneros is a Hispanic mom living in San Antonio, TX, after living in Dallas for fifteen years. She lives with her husband, their three kids, and their dog.
She started her Lifestyle blog, Mejorando mi Hogar, in Dallas in 2009 to connect with the Latino community in the US.
Brenda encourages her readers to enjoy life traveling and spending quality time with their family. In her blog, she shares her family experiences, recipes, travel, crafts, entertainment, and other family-related topics.

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Reader Interactions

Comments

  1. Yasmari says

      at  

    5 stars
    I love pumpkin soup! It’s perfect for autum.

    Reply
  2. Veronica says

      at  

    5 stars
    This creamy pumpkin soup is calling me in these days of rain. I love the combination of spices you put on it.

    Reply
  3. Mary says

      at  

    5 stars
    This creamy pumpkin soup looks sooooo delicious. I have to try it soon at home.

    Reply
  4. Enriqueta E Lemoine says

      at  

    5 stars
    I-m going to make this. I’m a big fan of creamy soups and this creamy pumpkin soup is no the exception. Thanks for sharing.

    Reply
  5. Erika says

      at  

    5 stars
    Pumpkin soup is one of my favorite fall recipes. I need to try yours. I have never made it with cream. Thank you

    Reply

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