# Mexican Pumpkin Soup

Recipe by [Elena Popescu](https://fridge.menu/en/u/elenapopescu)

A warming, spiced pumpkin soup with Mexican-style toppings — crispy tortilla chips, sweetcorn, cheddar and soured cream.

Servings: 4 · Prep 15 min · Cook 25 min · Soups

Contains: gluten, milk

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Mexican Pumpkin Soup](https://image.fridge.menu/adaptations/cxjuec29/40fbb0dbcfe63a2e8a18accc1ff9471037bb5ba76f74265777cbd34a8386731b.jpg)

## Ingredients

- ½ pcs [Pumpkin](https://fridge.menu/en/i/pumpkin) — about 500 g
- 2 pcs [Onion](https://fridge.menu/en/i/onion) — roughly chopped
- 4 clove [Garlic](https://fridge.menu/en/i/garlic) — finely chopped
- 300 g [Potato](https://fridge.menu/en/i/potato) — diced
- 1 tsp [Cumin](https://fridge.menu/en/i/cumin)
- 1 tsp [Ground coriander](https://fridge.menu/en/i/ground-coriander)
- 1 tsp [Ginger](https://fridge.menu/en/i/ginger) — finely grated
- ½ pcs Red chilli — halved, deseeded
- 1 l [Stock](https://fridge.menu/en/i/stock)
- 100 ml [Double cream](https://fridge.menu/en/i/whipping-cream)
- ½ pcs [Lemon](https://fridge.menu/en/i/lemon)
- 2 tbsp [Lemon juice](https://fridge.menu/en/i/lemon-juice)
- 1 can [Black beans](https://fridge.menu/en/i/black-beans) — drained and rinsed
- 1 tbsp [Olive oil](https://fridge.menu/en/i/olive-oil) — for frying
- [Salt](https://fridge.menu/en/i/salt) — to taste
- [Black pepper](https://fridge.menu/en/i/black-pepper) — to taste

### To serve

- 4 pcs Tortilla
- 100 ml [Soured cream](https://fridge.menu/en/i/creme-fraiche)
- 300 g [Sweetcorn](https://fridge.menu/en/i/corn) — tinned, fresh or frozen
- 1 tsp [Butter](https://fridge.menu/en/i/butter)
- [Salt](https://fridge.menu/en/i/salt) — to taste
- 1 bunch [Coriander](https://fridge.menu/en/i/coriander) — fresh
- 50 g [Mature cheddar](https://fridge.menu/en/i/cheddar) — coarsely grated

## Steps

1. Wash the squash and cut it in half. Scoop out the seeds with a spoon and cut the squash, skin on, into large cubes. (5 min)
2. Fry the onion and garlic in a pan with oil until soft. Add the cumin, coriander, chilli and ginger. Stir for about a minute until fragrant. (1 min)
3. Add the potato and squash to the pan. Pour in the stock and cover with a lid. Leave to simmer for 20 minutes. (20 min)
4. Blend the soup until completely smooth and creamy. Season with the cream, lemon juice, salt and pepper. Return the soup to the pan with the black beans and heat through well. (3 min)
5. Brush the tortillas with a little oil and sprinkle with a little flaked salt. Cut into triangles and place on a baking tray lined with baking paper. Bake in a preheated fan oven at 165°C for 10-15 minutes, until crisp. (12 min)
6. Fry the sweetcorn kernels in butter, stirring, in a pan over medium heat until lightly browned. Sprinkle with salt. (4 min)
7. Serve the soup hot with soured cream, the fried sweetcorn, grated cheddar and baked tortilla chips.

## What was changed

The oven temperature for the tortilla chips was adjusted to for a fan oven.

Published 2026-10-09

https://fridge.menu/en/r/pumpkin-soup-cxjuec29

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