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Roasted Pumpkin-Poblano Soup

Warm up with this cozy Mexican spin on a fall pumpkin soup!

Course Soup
Cuisine Mexican
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings 4 people
Author Mariana McEnroe


  • 2 cups roasted pumpkin purée I do prefer natural and roasting my own, you will need about 1 small pumpkin the size of a softball. You can use canned, about 2- 8oz cans, but it is definitely not my favorite option
  • 4 cups water or vegetable stock
  • 1 small sweet onion, caramelized
  • 1 tablesspoon butter
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon white pepper
  • 1/4 -1/2 teaspoon grated nutmeg

Garnish with:

  • 2 large roasted poblanos, skin, deveined and cut into strips
  • 1 cup charred corn kernels, about 2 small ears of corn depending on size
  • 1/4 cup Greek yogurt, diluted with some milk or water and pinch of salt
  • 2 pieces corn tortillas, thinly cut into strips, baked or fried.


  1. Over medium-high heat in a soup pot, place the oil the onions and a pinch of salt. Cook until they are soft and translucent. Lower the heat and let them become brown and caramelized. About 7-8 minutes.

    Add pumpkin puree, water/or/vegetable stock, salt, white pepper, nutmeg. Let it simmer until bubbly hot. Adjust the liquids for desired consistency. 

    At last, add the tablespoon of butter and stir until melted and incorporated.

    Serve warm in a soup bowl and garnish with the poblanos, charred corn, and thinly fried tortilla strips.

    You can add a dollop of Greek yogurt or a swirl of Mexican crema. Enjoy!