You can more or less bet that pumpkin will show up on your Thanksgiving table in pie form, but what about as a standout side or a first course? This recipe for Chipotle Roasted Pumpkin is twofold. The oven-browned wedges make for an excellent standalone accompaniment to turkey, but can easily be transformed into a creamy soup too. Take your pick!

Chipotle roasted pumpkin recipe

Pumpkin boasts numerous health benefits. One serving of pumpkin contains a dose of beta-carotene, vitamin C, and double the recommended daily intake of vitamin A, the latter of which promotes strong vision. Low in calories and high in fiber, this fruit will also fill you up, but not out!


Chipotle Roasted Pumpkin:

  • 1 small Sugar Pumpkin (referred to as a Pie Pumpkin, as well), seeded and cut into 8 wedges
  • 2 tablespoons melted coconut oil
  • 1/2 teaspoon chipotle chili powder
  • 1/4 teaspoon dried thyme
  • Salt and pepper
  • 1 tablespoon pure maple syrup

Chipotle Roasted Pumpkin Soup:

  • 1 tablespoon melted coconut oil
  • 1 small white onion, chopped
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon cinnamon
  • 3 cups vegetable stock
  • 3 cups mashed pumpkin from Chipotle Roasted Pumpkin
  • Salt and Pepper


Chipotle Roasted Pumpkin:

  • Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil.
  • Place the pumpkin wedges on the baking sheet. Toss with the melted coconut oil, chili powder, thyme, and salt and pepper. Once coated, arrange the wedges flesh-side-up, and drizzle a bit of maple syrup over each. Roast for approximately 25-30 minutes, until the flesh is tender. Serve hot or at room temperature.

Chipotle Roasted Pumpkin Soup:

  • Scoop the flesh out of the roasted pumpkin wedges and place in a large bowl; discard the skins. Mash the pumpkin flesh (You should have approximately 3-4 cups of mashed pumpkin.). Set aside.
  • Heat the coconut oil in a large pot, set over medium heat. Add the onion and cook, stirring occasionally, until soft, about 4-5 minutes. Add the spices to the pot and cook for an additional minute, until fragrant.
  • Pour the stock in the pot. Add the mashed pumpkin and stir. Bring the mixture to a boil, then cover and reduce the heat to medium-low. Simmer for 10 minutes.
  • Remove the pot from the heat. Using an immersion blender, or carefully working in batches with a regular blender, pulse the soup until smooth. Taste for seasoning and adjust as desired. Serve immediately, or refrigerate and reheat up to three days in advance.

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