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As the leaves begin to change and the air turns crisp, there is a comforting allure to warm, hearty soups that beckons us indoors. Fall and winter months are synonymous with cozy evenings spent savoring bowls of steaming soup, and for good reason. Nothing quite compares to the soothing warmth of a well-prepared soup, especially when it combines seasonal ingredients that tantalize the taste buds. Among the many delightful options available, Spicy Hatch Chili & Pumpkin Soup stands out for its unique flavor profile and nourishing qualities.

Hatch Chili & Pumpkin Soup

Warm up your fall and winter evenings with a cozy bowl of Spicy Hatch Chili & Pumpkin Soup. This delightful recipe combines the earthy sweetness of pumpkin with the vibrant heat of Hatch green chiles, creating a flavorful experience that's both nourishing and easy to prepare. Packed with vitamins and healthy fats from coconut milk, this comforting soup is perfect for sharing with loved ones or enjoying as a quick meal. Embrace the heartwarming flavors of the season!
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Ingredients
  

2 cups roasted Hatch green chiles, peeled and diced

1 can (15 oz) pumpkin puree

1 medium onion, finely chopped

3 cloves garlic, minced

4 cups vegetable broth

1 can (13.5 oz) coconut milk

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (adjust based on preferred spice level)

Salt and black pepper to taste

2 tablespoons olive oil

1 tablespoon fresh lime juice

Optional toppings: sour cream, fresh cilantro, roasted pumpkin seeds

Instructions
 

Prepare the Hatch Chiles: If using fresh Hatch green chiles, roast them over an open flame or submit them to the oven at 400°F until the skins are nicely charred (about 15-20 minutes). Once roasted, place the chiles in a sealed container for approximately 10 minutes to steam, which will make the skins easier to remove. After steaming, peel the skins and chop the chiles, removing the seeds if you prefer a milder flavor.

    Sauté Aromatics: In a large pot, pour in the olive oil and heat it over medium heat. Add the finely chopped onion and sauté until it turns translucent and soft, about 5 minutes. Incorporate the minced garlic and sauté for an additional 1-2 minutes to release its aromatic essence.

      Add Chiles and Spices: Now, add the diced roasted Hatch chiles to the pot. Sprinkle in the ground cumin, smoked paprika, cayenne pepper, along with salt and black pepper. Stir well to combine all the ingredients and let them cook for another 3 minutes, allowing the spices to toast and develop their flavors.

        Incorporate Pumpkin and Broth: Stir in the pumpkin puree and vegetable broth, mixing everything until well combined. Raise the heat to bring the soup to a gentle simmer, letting it bubble lightly.

          Blend the Soup: After simmering for around 10 minutes, use an immersion blender to puree the soup until it reaches a smooth consistency (if you don’t have an immersion blender, carefully transfer the hot soup to a countertop blender in batches, making sure to vent the lid to prevent splatter).

            Finish with Coconut Milk: Once the soup is blended, return it to the heat and stir in the coconut milk. Allow the mixture to cook on low heat for an additional 5 minutes, adjusting the seasoning as needed. Add fresh lime juice to brighten the flavors.

              Serve: Ladle the creamy soup into bowls and top with a dollop of sour cream, a sprinkle of fresh cilantro, and a few roasted pumpkin seeds for added crunch. Dig in and savor the delightful flavors!

                Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings

                  - Presentation Tips: Serve in colorful bowls to highlight the vibrant orange color of the soup and garnish with a slice of lime on the side for an extra touch of freshness.