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Pumpkin Chipotle Soup


"This is a wonderful, quick soup that works as a main dish with a compliment of cornbread, or as a great accent dish with your Mexican favorites! Even my kids gobble this one down! Garnish with shredded Monterey Jack cheese and freshly chopped cilantro. This soup holds well in a slow cooker set on Low!"
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30 m servings 145 cals
Original recipe yields 8 servings


  • Calories:
  • 145 kcal
  • 7%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 13.3g
  • 4%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 790 mg
  • 32%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Melt the butter in a large saucepan over medium heat. Stir in the flour and cook until the flour has turned golden brown, about 3 minutes. Whisk in the vegetable stock and bring to a boil over high heat. Whisk in the pumpkin puree until no lumps remain, then add the chipotle peppers, half-and-half cream, sofrito, Worcestershire sauce, salt, and paprika. Return to a simmer, then reduce heat to medium-low, and cook for 8 minutes until thickened and hot.

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Read all reviews 49
  1. 55 Ratings

Most helpful positive review

I have made this soup at least 20 times in the past couple of years, and have tweaked it a bit....I like to dice an onion and saute in a TBSP of light butter until soft. I use almond milk in pla...

Most helpful critical review

This was super-fast and easy to make. I used milk instead of cream, and added slightly less broth to the roux. It was not spicy enough for me though, so I would make more tweaks next time. Thank...

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Most positive
Least positive

I have made this soup at least 20 times in the past couple of years, and have tweaked it a bit....I like to dice an onion and saute in a TBSP of light butter until soft. I use almond milk in pla...

This is a delicious, smoky and unexpected twist on basic pumpkin soup. You can find the chipotle peppers and the sofrito in the Hispanic section of your grocery store. Save the leftover chipot...

We really enjoyed this soup. If you want to add more smoky pepper flavor but don't want the heat of extra chipotles, smoked paprika is a nice choice rather than regular paprika. I made this as d...

Well, this is very good. I feel like it's the perfect base to be truly excellent, it's just missing a little something. I ended up only using 1 cup of 1/2 & 1/2 because the roux and the pumpki...

Very tasty! I was sort of limited to what our commissary had in stock, so I just used the hot peppers we had available (sorry, don't know which kind) and adobo seasoning instead of sauce. I also...

I used chicken stock instead of vegetable because that is what I had and I subbed no fat evaporated milk for the half and half. We really liked the complement of the smokey heat and the creamy ...

This is a good start to a great soup! Without the added additions I found it to be a bit bland. I sautéed an onion before adding the flour, and after adding all ingredients I also added garlic, ...

Very good. I used the evaporated milk.

Very good! I added garlic and minced sweet onion. Cayenne and annato seed powder for more heat and some Splenda brown sugar for a touch of sweetness. It was amazing! Two ladies at work trie...