Keep America Spicy! Gilly Up!

Spicy Pumpkin Soup

August 28, 2017

Spicy Pumpkin Soup


  • 2 Tbsp. olive oil
  • 1 large shallot, minced
  • 4 garlic cloves, minced
  • 1 teaspoon ground cumin
  • ¼ cup Gilly Loco Chipotle Salsa (more if you like it spicy!)
  • 8 cups cooked pumpkin, sugar or fairytale pumpkin (you can use puree, 3 15-oz cans)
  • 4 to 6 cups chicken stock (start with 4 cups and add to your desired consistency)
  • 1 teaspoon dried Mexican oregano
  • Salt and Pepper to taste
  • 2 Tbsp. fresh squeezed lime juice


  • Heat oil in a large pot over medium high heat. Add shallot and sauté for 2-3 minutes or until soft. Add the garlic and cumin and cook for about another minute.
  • Add the salsa, pumpkin, chicken stock, oregano, salt and pepper. Reduce heat to low partially cover and simmer for 30 minutes.
  • Turn off heat. Working with 2-3 cups soup at a time, in batches, puree soup in blender. After pureed pour soup in serving bowl.
  • Add lime juice. If soup is thick you can now add chicken stock for desired consistency. Also adjust seasoning to taste.


Toasted, shelled pumpkin seed
Cilantro, chopped
Crème Fraiche

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