Mexico Sopa de Calabaza (Pumpkin Soup)
Sopa de calabaza, or pumpkin soup, is a comforting dish that highlights the earthy sweetness of pumpkin, blended with warm spices and traditional Mexican flavors. Pumpkin has been a staple ingredient in Mexican cuisine since pre-Hispanic times, cherished by the Aztecs and Mayans for its versatility and nutritional value. This creamy, spiced soup is often served during autumn and winter, particularly around Día de los Muertos and other festive occasions. Enriched with a hint of chili and a touch of cream, it’s a perfect example of how simple ingredients can be transformed into a dish full of depth and character.
Recipe Servings: 4–6
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 Tbsp (30 ml) olive oil or vegetable oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 tsp (5 ml) ground cumin
- ½ tsp (2 ml) ground cinnamon
- ¼ tsp (1 ml) ground nutmeg
- ½ tsp (2 ml) chili powder
- 3 cups (700 g) pumpkin purée (canned or freshly roasted)
- 4 cups (960 ml) vegetable broth
- 1 tsp (5 ml) salt (adjust to taste)
- ¼ tsp (1 ml) ground black pepper
- ½ cup (120 ml) Mexican crema or heavy cream
- 1 Tbsp (15 ml) lime juice
- Toasted pumpkin seeds (pepitas), optional, for garnish
- Fresh cilantro, optional, for garnish
- Crumbled queso fresco, optional, for garnish
Directions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes, or until softened. Stir in the garlic cloves, cumin, cinnamon, nutmeg, and chili powder, and cook for an additional minute until fragrant.
- Stir in the pumpkin purée and vegetable broth. Mix well to combine, ensuring the spices are evenly distributed. Bring the mixture to a gentle simmer.
- Reduce the heat to low and let the soup simmer for 15–20 minutes, stirring occasionally. Season with salt and black pepper to taste.
- Use an immersion blender to blend the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until creamy, then return it to the pot.
- Stir in the Mexican crema or heavy cream and lime juice. Adjust the seasoning as needed, adding more salt, pepper, or lime juice to taste. Warm the soup for another 2–3 minutes without bringing it to a boil.
- Ladle the sopa de calabaza into bowls. Garnish with toasted pumpkin seeds, fresh cilantro, or crumbled queso fresco as desired.
Notes
- For a richer flavor, roast fresh pumpkin instead of using canned purée.
- Adjust the chili powder for your preferred level of spice, or omit it entirely for a milder soup.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months
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