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Bowl of Pumpkin Ancho Soup with Mint garnish

Savory Pumpkin Ancho Soup

Recipe for a savory pumpkin or Winter squash soup, including a variety of substitutions and additions, health benefits and how to freeze and use leftovers.
Course Main Course
Keyword pumpkin ancho soup, pumpkin soup, squash ancho soup, squash soup
Meat & Poultry vegetable
Prep Time 20 minutes
Cook Time 30 minutes
Roasting time in oven (hands off) 1 hour 30 minutes
Servings 10
Calories 95kcal
Author dorothy stainbrook


  • Large stockpot
  • Cleaver or sharp Chef’s knife
  • Parchment paper


  • 3 Lbs Pumpkin or Winter Squash
  • 2 Tablespoons Olive oil
  • 1 Onion chopped
  • 2 Tablespoons Fresh mint chopped
  • 1 1/2 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


  • 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.
  • 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.
  • Add the broth to the pot. Scoop pumpkin flesh from the roasted pumpkin (or squash) and add to the pot. Cook everything together over medium to medium low heat for about 30 minutes
  • 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.



Calories: 95kcal | Carbohydrates: 14g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 438mg | Potassium: 597mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1947IU | Vitamin C: 26mg | Calcium: 62mg | Iron: 1mg