A creamy, velvety pumpkin soup with a Southwestern kick. This healthy low carb soup is rich enough to be the meal! Easy to make in your slow cooker or on your stovetop.
You may have heard that I am moving. I may have made mention of that fact a few times around here. I may have also mentioned that this move is pretty significant, that it’s from one coast of the country to the other. With three young kids. In the middle of the school year. There is so much to do and if I think about it too much, I get almost paralyzed by it all and I feel incapable of doing any of it. Overwhelmed? Yep, I am overwhelmed. And bone tired because all the crazy logistics are keeping me up at night.
I need easy as much as possible. I am not good at easy, as I have quite a talent for making things more complicated than they need to be. But I need to cut corners where I can and keep the simple things simple, without doing my usual routine of adding little extras here and there. The little extras don’t seem like much at the time, but they all add up and then I wonder how things got so complicated. I often do this with meals. I start out with a simple idea and I think I will jazz it up a bit and maybe add a little extra here, a little extra there. Suddenly it’s 7pm and I am scrambling to get my overly complicated meal on the table while hungry kids whine about how hungry they are.
This soup, though…this soup is pretty darn simple. Pumpkin, chicken stock, some spices and some sharp Cheddar, all simmered and blended together. It’s deceptively simple because the flavour, with the cumin and chipotle powder, is tantalizing. A southwestern tang with a creamy smooth pumpkin base. The cheddar makes it velvety smooth too. And then I added some cooked chorizo. Because come on, I couldn’t allow it to be that simple. It’s a sickness, really.
The real intention behind making this soup, besides having a simple and delicious meal, was to showcase some of the cheeses from the Cabot Farmer’s Legacy Collection. Let me be clear that Cabot has not paid me to say any of this, unless you count paying me in bricks of cheese. And since they are worth their weight in gold, I guess that might be payment enough. I have been so fortunate to connect with Cabot and to run twice with the Cabot FitTeam. And I have been the beneficiary of some amazing deliveries of their cheese. The Legacy Collection is comprised of three very distinct cheddars. I am partial to the smooth taste of the White Oak, but I’ve been won over by the nutty, almost Swiss-like Alpine Cheddar. And my littlest loves the Farmhouse Reserve, it’s one of the few cheeses she will actually eat!
And since Cabot and New England go together like cheddar and cheese, I feel a little like I am leaving them behind too. I am sure they sell Cabot in some stores in Oregon but it won’t have the sort of amazing variety you see in the Boston area. And if you’ve ever been to Vermont, oh my! The Cabot love is huge in Vermont and it’s everywhere you go. I’m going to miss that terribly. So this recipe is made in honour of Cabot and all their amazing cheese. Thanks so much for letting me be a part of the Cabot world.
- 1/2 onion minced
- 15 ounce can pumpkin puree
- 4 cups chicken broth preferably homemade
- 1/2 tsp salt
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp chipotle powder or more to taste, if you like it spicy. We do!
- 1/4 tsp black pepper
- 6 ounces sharp cheddar cheese grated (I recommend Cabot Farmhouse Reserve)
- 1 lb chorizo or other spicy sausage cooked and crumbled
- Salt and pepper to taste
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Add onion, pumpkin puree, chicken broth, salt, cumin, garlic powder, chipotle powder and pepper to a large slow cooker. Stir well and cook on low for 4 hours or on high for 2 hours.
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Add shredded cheese and let melt, then blend soup with an immersion blender or transfer to a large blender or food processor (you may need to work in batches).
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Spoon into bowls and sprinkle each with chorizo.
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You can also make this recipe on the stove, in a large saucepan or stockpot. Simply simmer the ingredients from the first step for 20 minutes or so before adding the cheese and blending.
Serves 6 as a main course. Each serving has 10.68 g of carbs and 2.46 g of fiber. Total NET CARBS = 8.22 g
Food energy: 457kcal
Saturated fatty acids: 15.90g
Total fat: 34.86g
Calories from fat: 313
Cholesterol: 83mg
Carbohydrate: 10.68g
Total dietary fiber: 2.46g
Protein: 20.73g
Sodium: 1355mg (this will be less if it's homemade broth)
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Regan @ Cabot Creamery says
Oh Carolyn… we’re gonna miss you on this side of the world, too!!! Hang in there on the move stuff — it will all workout. And just know that when you’re settled, there are a few folks on this side of the world who are certain they now have a reason that other side 🙂
Susan says
Good luck with your move! Moving is stressful even when it’s just across town.
I know many here really love their slow cookers, and I have been having a lot of fun with the slow-cooker cakes, but this soup recipe could be made in 10 minutes with a pressure cooker. I know you don’t need another kitchen gadget, especially with the move, but considering how little time some of us have to get supper on the table, I thought I’d mention the option. I’ve been experimenting with the same foods prepared in both the slow cooker and the pressure cooker, and I’ve found that I much prefer the flavor and texture of the pressure cooker for most things. Maybe when you get settled again in your new home, you will give a pressure cooker a try.
Carolyn says
You’re right, I don’t need a new kitchen gadget, but it’s definitely a good tip.
Aimee says
I just have to say, I love your blog & have used more than a few of you wonderful recipes with great success! As a native Oregonian (Portland-Metro area born & raised!), I have to admit I’m excited for you & your family to move out here & to hear all about your adventures!
Carolyn says
Thanks, Aimee! Seems like a great city!
Alice @ Hip Foodie Mom says
Carolyn,
I feel you sister. . hang in there. . and I’m thinking of you and your family during this crazy hectic time. . try to relax when you can and I hope you have a lot of help! moves are never easy but hoping for lots of easy and stress-free for you! love this pumpkin-cheddar-soup!!!
Carolyn says
THanks, my dear!
Pam says
I made the same move, from Saratoga Springs NY to Gig Harbor WA. All will fall into place hang in there. Making this wonderful soup as a first course on Sunday, celebrating a 16th “B” day with our grandson. Red Velvet Cake has been requested, your mug version for myself. Thanks for all you time and effort.
Sarah G says
Aw, I’ve been in your position before and it is NOT fun. I will pray for your peace during this frantic time!
I am definitely making this soup. Simple ingeredient list and looks yummy!
Kristen says
I hope you can find some time to relax and stay sane… moving is hard!
On the other hand, I love this soup so much! Great combo of flavors!
Patricia says
They have a great cheese in Or. It is Tillamook. Lots of varieties.
Cindy from Canada says
Carolyn, this soup was FANTASTIC! My family devoured every last morsel. Thank you so much for sharing. I can’t say enough about this soup DELISH DELISH DELISH
Stephanie @ Eat. Drink. Love. says
I love the flavors in this soup! SO yummy!
CATRIONA says
Would love to try this but we can’t get chipotle here in Ireland, any idea for a substitute?
Carolyn says
Sure, just use chill powder. It won’t have quite the same smoky flavour but it will taste great!
CATRIONA says
thanks!
Susan says
Maybe add a bit of smoked paprika to get that flavor? It’s one of my go-to spices for adding just a touch of smoke to a dish. It comes in hot or sweet, and I think either (though my preference would be hot) would suit this soup.
Carolyn says
Oh absolutely. Nothing wrong with a little smoke paprika!
CATRIONA says
that sounds like a great idea!
Amanda says
Oh my word, this soup is gorgeous!
Linda quinn says
How do I substitute tinned pumpkin for fresh. Would you know how much? I guess I would roast it and purée it. Does the tinned stuff have anything extra in it. We don’t get tinned pumpkin in NZ. Thanks
Carolyn says
No, canned pumpkin puree is really just pumpkin. So you need about 2 cups of the pumpkin after it’s roasted.
Brooks says
Carolyn, this soup looks fabulous―pinning it for good measure. I can assure you there’s Cabot cheese on the west coast, but as you say, maybe not the variety you have in the east. We did a move around this time last year, a week before Thanksgiving. It’s nowhere near the distance you’ll go, but it all worked out, including a turkey dinner amid columns of unpacked boxes. Best wishes to you & yours for a smooth transition.
Amy says
I am looking for a soup you had up on your website about this time last year, and it’s extremely close to this one. Yet, no chorizo, hamburger meat and maybe mushrooms? Am I right? I would love that one on here again….I am improvising with a combo of my memory of the recipe and this one… It was excellent.
Liz says
Hi Carolyn!
My dh and I love this soup and now that cooler weather is here, I’ll be making it more often. I am wondering though, do you think it could be frozen before adding the cheese and then thawed when needed, heated again and during the heating process, I’d add the cheese? We’ve got a toddler at home and quick meals are a must..
Thoughts?
Thank you!
– Liz
Carolyn says
I think it could probably even be frozen with the cheese just fine.
Jane says
Do you have to blend? Would it just be more chunky?
Carolyn says
Sure. you can do that.
jane says
This soup was a winner! I don’t really like pumpkin but wanted to broaden our nutritional ‘palette’. Pumpkin was a really mild and creamy base and has me thinking about variations, thanks!
Carolyn says
So glad you liked it!