Pumpkin Chili Soup


Pumpkin is just too great to eat it only in pies and sweet breads. Not only is it healthy for you, but it’s also easy to add to basic recipes like soup.

I adapted this recipe from this one. Adding cinnamon to a savory soup might seem strange, but I like how pumpkin and cinnamon pair together. Several years ago, when I was in China, I discovered that cinnamon is sometimes paired with meats. In fact, several Chinese friends told me how cinnamon was never put in sweet foods, only with meats.


  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 medium yellow pepper, chopped
  • 3 garlic cloves, minced
  • 2 cans (15 ounces each) black beans, rinsed & drained
  • 1 can (15 ounces) pumpkin (not pumpkin pie filling)
  • 1 can (14.5 ounces) died tomatoes, undrained
  • 3-4 cups low sodium chicken broth (depending on how thick you like your soup)
  • 1 pound lean ground chicken
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons ground oregano
  • 1 teaspoon ground cinnamon, optional
  • 1/2 teaspoon salt
  • Cubed avocado, optional


  • In a large pot, heat oil over medium-high heat. Cook the ground chicken until no longer pink.
  • Add onion and pepper; cook and stir until tender. Add garlic; cook 1 minute longer. (Note: garlic burns easily, so make sure not to saute it too long.)
  • Stir in the remaining ingredients.
  • Cook, covered, on low 4-5 hours.
  • Serve with cubed avocado, if desired.


Have you discovered any fun ways to eat pumpkin lately?

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