Quick Summary: Roasted pumpkin or winter squash pureed with smoky ancho chile, mint, and coriander. Savory rather than sweet, with the roasting bringing out the squash’s natural depth. Make-ahead friendly and freezer-friendly. Prep: 20 min | Cook: 30 min (plus roasting) | Serves: 10
Jump to: RECIPE | Best Squash Varieties for Soup | Ingredient | Roasting vs Other Methods | Spice Additions | Pumpkin Nutrition | More Pumpkin Recipes | FAQ
Most pumpkin soups are too sweet for my taste. The pumpkin spice blend takes over and you lose the actual squash flavor. This version goes the other direction: smoky ancho chile, fresh mint, and coriander create a savory soup where the pumpkin shines.
At HeathGlen Organic Farm, I grow heirloom winter squash varieties that have more nuanced flavors than standard butternut. A couple of varieties I have used that turned out especially well are Long Island Cheese and Musquée de Provence. But butternut or sugar pumpkins from the grocery store work well too.
Roasting the squash is essential. It caramelizes the natural sugars and intensifies the flavor in a way that steaming or boiling can’t match. The extra hour of roasting time is mostly hands-off, and the difference in the finished soup is significant.
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Which Squash Varieties Make the Best Soup?
Texture matters more than variety. You want dense, creamy squash, not stringy or mild types.
Good choices:
- Butternut (easy to find, reliable)
- Sugar pie pumpkins (smaller, sweeter)
- Long Island Cheese (heirloom, dense flesh)
- Musquée de Provence (French heirloom, very creamy)
- Kabocha (Japanese pumpkin, intensely flavored)
Avoid:
- Decorative pumpkins and gourds (bred for looks, not flavor)
- Large carving pumpkins (watery, stringy)
I grow heirloom squash and find they have a lot of nuanced flavor differences. Some are more savory and nutty and some are more sweet. Here’s a rundown on my 10 favorite heirloom pumpkin varieties.
Recipe Ingredients:
The following photo shows you all the ingredients you will need for this recipe. For details on measurements, see the recipe below.
Roasting vs Other Cooking Methods
When you roast squash the flavor turns sweeter and more intense. If you want the pumpkin flavor to shine, roasting it will make it “pumpkin-forward”, allowing the herbs and spices to be in the background.
All too often the pumpkin spices overpower the dish and you lose some of the pure pumpkin flavor.
Roasting (recommended): Caramelizes natural sugars, intensifies flavor, creates depth. Cut squash into slices or quarters, scoop out seeds, place on parchment-lined baking sheet. Roast at 375°F for 1 to 1½ hours until fork-tender.
Slow cooker: Works but produces milder flavor. You’ll need to peel and cube the squash first, which can be difficult with hard-skinned varieties.
Instant Pot: Fast but lacks the caramelization of roasting. Good for weeknights when time is short. Like the slow cooker method, you will need to peel the squash, which can be challenging.
Canned pumpkin: Acceptable shortcut. Use 100% pure pumpkin, not pumpkin pie filling (which has spices already added).
I do use the crockpot on a regular basis to make pumpkin butter. Just cook the pumpkin puree down with your favorite spices and some brown sugar, stirring every so often.
How to Roast Winter Squash:
The roasting process is fairly simple. Depending on the size of your squash, either quarter or cut into slices. scoop out the seeds, and place it on a foil (or parchment) lined baking sheet to roast at 375 degrees F until it can be pierced easily with the tines of a fork (known as “fork tender”)
The amount of roasting time will vary depending on how thick you cut the squash. I usually cut thick slices (see photo) and roast for about 1 to 1 1/2 hours.
The best way to tell when it is done is to poke the flesh with a fork and if it is soft all the way to the rind, it is done.
Can you Use Canned Pumpkin?
If you don’t have a fresh pumpkin or you are in a hurry, open a can of pumpkin puree. Be sure the can is labeled 100% pure pumpkin and is not pumpkin pie filling.
Pumpkin pie filling has spices added and you won’t be able to control the type and amount of spices that go into the soup.
Once removed from the can however, just add your preferred spices and herbs and cook for the time recommended on your appliance.
Spices and Other Additions
Many pumpkin or squash soups are overly sweet in my opinion. This recipe flavors the squash with a smoky ancho spice, a bit of mint and a little coriander.
I like it on the savory side and usually have it alone as a Fall dinner the first night and then add sausage or bacon the second night.
The only sweetener in the soup is from the natural ones coming from the squash or pumpkin. If you like your soup a little sweeter, maple syrup is a nice Autumnal addition.
Because pumpkin or squash soup is so popular, a wide range of additions or substitutions have been tested by many cooks and chefs. Here are a few of the favorites that rise to the top:
Herbs & Spices
- Mint
- Thyme
- Coriander
- White pepper
- Ginger
- Sage
- Garlic
Other Great Additions or Substitutions
- Sour cream or cream fraiche
- Pumpkin seeds (as garnish)
- Bacon
- Sausage
- Coconut milk
- Chicken
- Lentils
- Maple syrup
- Apples or pears
- Chipotle, or smoked paprika chile spice
Nutritional Benefits of Pumpkin
Most of the additions to pumpkin soup have their own specific benefits. With regard to the pumpkin itself however, some of the nutritional benefits include:
- Pumpkin is one of the best-known sources of beta carotene, which is a powerful antioxidant that gives orange vegetables and fruits their vibrant color. Beta carotene is converted into vitamin A when consumed.
- Pumpkin is also considered to be good for the heart, due to the fiber, potassium, and vitamin C content in pumpkin.
- Pumpkins are a fantastic source of fiber, and fiber slows the rate of sugar absorption into the blood, promotes regular bowel movements and smooths digestion.
Why Anchos Instead of Other Smoked Chiles?
Ancho chiles are smoked poblano peppers. Rich, smoky flavors go really well with fresh pumpkin.
You can use dried anchos if you want to take the time to rehydrate them. I find a smoky ancho powdered spice works just as well if you make sure it is a fresh spice.
Ancho chiles are dried poblanos with a rich, smoky flavor and medium heat (about 4 on a 1-10 scale). They add depth without overwhelming the squash.
I use ancho powder for convenience. Whole dried anchos work too; rehydrate in hot water for 20 minutes, then blend into the soup.
Heat options:
- Ancho: Medium heat, rich and smoky (this recipe)
- Chipotle: Hotter, more aggressive smoke flavor
- Smoked paprika: Mildest, for those who don’t like heat but want smokines
How to Freeze or Repurpose Leftovers
If you are making a large batch and know you will want to freeze some, make it without dairy.
When you are ready to serve it, portion out the amount you intend to have for the meal and heat it up with the dairy at that time. You will want to plan ahead for this.
Leftover soup is easy to repurpose. My husband is the king of repurposing leftovers and will scour the refrigerator for ingredients that might enhance or change up any leftovers.
It often ends up being better than the original dish. He recently added some Italian sausage and curry paste to the soup which was excellent!
Take a look at the additions/substitutions list above and enhance the basic pumpkin soup with your favorites!
Other Ways to Use Winter Squash (or Pumpkin)
Check out the posts below for using winter squash and pumpkin in sweet recipes:
- Savory Pumpkin Pancakes
- Pumpkin Amaretto Quick Bread
- Pumpkin Whoopie Pies (with chai spice filling)
- Low Carb Pumpkin Cheesecake
- Pumpkin Cheesecake Bars
- Bourbon Pumpkin Martini
FAQ
Yes. Use 100% pure pumpkin (not pie filling). You’ll lose the caramelized depth from roasting, but the soup will still be good.
Mildly. Ancho chiles have medium heat. For less heat, use smoked paprika instead. For more heat, add chipotle.
Yes. Use vegetable broth and skip the cream, or use coconut milk for richness.
Refrigerated 5 days, frozen 3 months. The flavor improves after a day.
Fresh mint brightens the earthy squash and smoky chile. It’s unexpected but works. Sage or thyme are more traditional alternatives.
An immersion blender directly in the pot is easiest. A regular blender works but requires cooling the soup first and blending in batches.
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Savory Pumpkin Ancho Soup
Ingredients
- 3 pounds pumpkin or winter squash
- 2 tablespoons olive oil
- 1 onion chopped
- 2 tablespoons fresh mint chopped
- 1 ½ tablespoon ancho spice powder
- 2 cinnamon sticks
- 2 teaspoons ground coriander
- 5 cups chicken broth
- 2 tablespoons heavy whipping cream
- mint For garnish
- smoked paprika or pumpkin seeds For garnish
Instructions
- Preheat oven to 375° F. Slice the squash into large slices (see photo in post) and place on baking sheet lined with parchment paper. Roast for 1 to 1 1/2 hours or until flesh is easily pierced with knife, all the way down to the rind.3 pounds pumpkin or winter squash
- In a dutch oven or large stockpot, heat oil over medium high heat. Add chopped onion and saute until caramelized (about 5-10 minutes). Add the mint, ancho powder, cinnamon, sticks, and coriander and saute with onion a couple of minutes.2 tablespoons olive oil, 1 onion, 2 tablespoons fresh mint, 1 1/2 tablespoon ancho spice powder, 2 cinnamon sticks, 2 teaspoons ground coriander
- Add the chicken broth to the pot. Scoop pumpkin flesh from the roasted pumpkin (or squash) and add to the pot (or add 1 cup canned pumpkin puree). Cook everything together over medium to medium low heat for about 30 minutes5 cups chicken broth
- Remove the cinnamon sticks and add the heavy cream. Puree the soup with a stick blender until smooth and creamy. Garnish with mint, pumpkin seeds or sour cream and serve warm.2 tablespoons heavy whipping cream, mint, smoked paprika or pumpkin seeds
Dorothy Stainbrook says: 
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