Table of contents
  1. Ingredients:
  2. Instructions:
  3. 1. Roasting the Pumpkin:
  4. 2. Preparing the Soup:
  5. 3. Blending the Soup:
  6. 4. Finishing Touches:
  7. 5. Making the Pumpkin Crisps:
  8. 6. Serving:
  9. Note:


Warm up with a bowl of flavorful Mexican Roasted Pumpkin Soup topped with crispy pumpkin crisps. This delicious soup is packed with bold Mexican flavors and the goodness of roasted pumpkin. With its creamy texture and satisfying crunch from the pumpkin crisps, this dish is perfect for cozy fall evenings.


  • 1 small pumpkin, about 3 pounds
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 4 cups vegetable broth
  • Salt and pepper, to taste
  • 1 cup heavy cream
  • Pumpkin seeds, for garnish
  • Fresh cilantro, chopped (for garnish)


1. Roasting the Pumpkin:

  • Preheat the oven to 400°F (200°C).
  • Cut the pumpkin in half and scoop out the seeds and pulp. Slice the pumpkin halves into smaller wedges.
  • Drizzle the pumpkin wedges with olive oil and place them on a baking sheet.
  • Roast the pumpkin in the preheated oven for about 45 minutes or until the pumpkin is soft and caramelized.
  • Once roasted, remove the pumpkin from the oven and let it cool.
  • Scoop out the flesh from the pumpkin skin and set it aside.

2. Preparing the Soup:

  • In a large pot, heat olive oil over medium heat.
  • Add the diced onion and minced garlic to the pot.
  • Sauté the onion and garlic until the onion is translucent and the garlic is fragrant.
  • Stir in the cumin, smoked paprika, and chili powder, and cook for another minute to toast the spices.
  • Add the roasted pumpkin flesh and vegetable broth to the pot.
  • Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.
  • Season the soup with salt and pepper to taste.

3. Blending the Soup:

  • Using an immersion blender or a regular blender, puree the soup until smooth and creamy. If using a regular blender, blend the soup in batches, taking care not to overfill the blender with hot liquid.

4. Finishing Touches:

  • Return the soup to the pot and stir in the heavy cream.
  • Simmer the soup for another 5 minutes to heat through and allow the flavors to meld.
  • Taste and adjust the seasoning if needed.

5. Making the Pumpkin Crisps:

  • Preheat the oven to 375°F (190°C).
  • Thinly slice some pumpkin into thin rounds using a mandoline slicer or a sharp knife.
  • Place the pumpkin slices on a baking sheet lined with parchment paper.
  • Lightly brush the slices with olive oil and sprinkle with salt and pepper.
  • Bake in the oven for about 12-15 minutes until the pumpkin crisps are golden and crispy.
  • Remove from the oven and let them cool.

6. Serving:

  • Ladle the Mexican Roasted Pumpkin Soup into bowls.
  • Garnish each serving with a sprinkle of pumpkin seeds, fresh cilantro, and a few pumpkin crisps on top.
  • Serve the soup hot and enjoy the harmonious blend of flavors and textures.


Feel free to adjust the seasonings according to your taste preferences. You can also add a squeeze of lime juice or a dollop of sour cream for an extra flavor boost. Serve the soup with crusty bread or tortilla chips on the side for a complete meal. This Mexican Roasted Pumpkin Soup with Pumpkin Crisps is a delightful fall dish that will leave you craving more.

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14 days for return
14 days for return
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Nationwide delivery