Spicy Pumpkin Soup with Chipotle Salsa

Creamy pumpkin meets smoky chipotle heat in this comforting fall soup. Made with real pumpkin, warm spices, and Gilly Loco Chipotle Salsa, this recipe is rich, flavorful, and perfect for cool-weather meals.

Whether you're serving it as a holiday starter or enjoying a cozy bowl on a crisp autumn evening, this soup brings bold New Mexico flavor to every spoonful.

Ingredients

• 2 Tbsp olive oil
• 1 large shallot, minced
• 4 garlic cloves, minced
• 1 tsp ground cumin
• ¼ cup Gilly Loco Chipotle Salsa
• 8 cups cooked pumpkin (sugar pumpkin, fairytale pumpkin, or 3 cans pumpkin puree)
• 4–6 cups chicken stock
• 1 tsp dried Mexican oregano
• Salt and pepper, to taste
• 2 Tbsp fresh lime juice

Instructions

Sauté the Aromatics

Heat olive oil in a large pot over medium-high heat. Add the shallot and cook until softened, about 2–3 minutes. Stir in garlic and cumin and cook for another minute.

Build the Soup

Add Gilly Loco Chipotle Salsa, pumpkin, chicken stock, Mexican oregano, salt, and pepper. Reduce heat to low, partially cover, and simmer for 30 minutes.

Blend Until Smooth

Remove from heat. Working in batches, blend the soup until silky smooth. Return to the pot or a serving bowl.

Finish and Serve

Stir in fresh lime juice. Add additional chicken stock if needed to reach your desired consistency. Taste and adjust seasoning before serving.

Garnish Ideas

• Toasted pumpkin seeds
• Fresh cilantro
• Crème fraîche
• Extra Gilly Loco Chipotle Salsa

Chef Notes

🌶️ Add extra Chipotle Salsa if you like a smokier, spicier soup.

🌶️ This soup freezes beautifully for quick meals later.

🌶️ Use roasted fresh pumpkin for deeper flavor.

🌶️ Top with toasted pumpkin seeds for extra crunch.

🌶️ Serve with Gilly Loco Seed Oil Free Tortilla Chips on the side.

Serves

4–6 people