3+ Easy Pumpkin Chili Soup Recipes to Warm Your Heart This Fall
As the leaves turn golden and the air gets crisp, there’s nothing quite like a warm bowl of soup to wrap you in comfort. Imagine the rich flavors of pumpkin mingling with spicy chili, creating a delightful harmony that dances on your taste buds. These three easy recipes will not only warm your belly but also fill your kitchen with the cozy aroma of fall!
Rating: 4.8. Ingredients: Black beans, sour cream, can cherry tomatoes, cocoa powder, mushrooms Total Time: 1 hr.
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This recipe brings together the earthiness of black beans and the sweet, creamy texture of pumpkin for a hearty dish that’s perfect any day of the week. With a hint of spice from chili powder and a splash of lime juice, it’s a flavor explosion that will make your taste buds sing.
What makes this recipe special is its simplicity. You can whip it up in just under 30 minutes, making it an ideal choice for busy weekdays or unexpected guests. Plus, it’s packed with fiber and nutrients, so you can feel good about serving it to your family!
Ingredients:
1 can of pumpkin puree
1 can of black beans, rinsed and drained
1 can of diced tomatoes
1 onion, chopped
2 cloves garlic, minced
2 tsp chili powder
1 tsp cumin
Salt and pepper to taste
Juice of 1 lime
Fresh cilantro for garnish
Instructions:
In a large pot, sauté the chopped onion and minced garlic until they are soft and fragrant.
Add the chili powder and cumin, stirring for another minute to release their flavors.
Stir in the pumpkin puree, black beans, and diced tomatoes. Mix well.
Let the chili simmer for about 15 minutes. If it gets too thick, add a little water or vegetable broth.
Finish it off with a squeeze of lime juice, and season with salt and pepper to taste.
Rating: 4.9. Ingredients: Lean ground turkey, red kidney beans, chicken broth, can pumpkin puree, green bell pepper Total Time: 30 min.
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This chili is a comforting twist on the classic turkey chili, adding pumpkin for a creamy texture and a touch of sweetness. The spicy kick comes from jalapeños and cayenne pepper, making it a perfect dish for those who love a little heat with their comfort food.
What sets this recipe apart is the use of lean turkey meat, which makes it a healthier option without sacrificing flavor. It’s also a one-pot wonder, meaning fewer dishes to wash afterward—always a win in my book!
Ingredients:
1 lb ground turkey
1 can of pumpkin puree
1 can of kidney beans, rinsed and drained
1 can of diced tomatoes with green chilies
1 onion, diced
2 cloves garlic, minced
1 jalapeño, diced (seeds removed for less heat)
2 tsp chili powder
1/2 tsp cayenne pepper
Salt and pepper to taste
Chopped green onions and sour cream for topping
Instructions:
In a large pot, brown the ground turkey over medium heat until fully cooked.
Add the diced onion, garlic, and jalapeño, cooking until the vegetables are tender.
Stir in the chili powder, cayenne pepper, and season with salt and pepper.
Mix in the pumpkin puree, kidney beans, and diced tomatoes. Bring to a simmer.
Let it cook for about 20 minutes, stirring occasionally. Feel free to add a bit of water if it gets too thick.
Serve hot, topped with chopped green onions and a dollop of sour cream. Enjoy the warmth!
This delightful recipe is packed with colorful veggies and a smooth pumpkin base that makes it feel indulgent yet healthy. Featuring bell peppers, corn, and zucchini, it’s a veggie lover’s dream come true, with a hint of Italian herbs to elevate the flavor.
The creaminess of the pumpkin puree combined with the crunch of fresh vegetables creates a wonderful texture that keeps you coming back for more. It’s also vegan-friendly, making it a great option for everyone at your table!
Ingredients:
1 can of pumpkin puree
1 can of chickpeas, rinsed and drained
1 bell pepper, diced
1 zucchini, diced
1 can of corn, drained
1 onion, chopped
2 cloves garlic, minced
2 tsp Italian seasoning
Salt and pepper to taste
Fresh basil for garnish
Instructions:
In a large pot, sauté the chopped onion and minced garlic until fragrant.
Add the diced bell pepper and zucchini, cooking until they start to soften.
Stir in the Italian seasoning, then add the pumpkin puree, chickpeas, and corn. Mix until well combined.
Let it simmer for about 15-20 minutes, stirring occasionally. Season with salt and pepper to taste.
Serve hot, garnished with fresh basil. This soup is sure to impress!
