Arizona pumpkin soup from The New Enchanted Broccoli Forest by Mollie Katzen

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Notes about this recipe

  • Eat Your Books

    See recipe for a vegan variation.

  • sayeater on November 10, 2025

    This soup really wowed me. I used roasted honeynut squash since that's what I had on hand and poblanos instead of green bell peppers. Don't skip the toasted pepitas on top! As someone who prefers savory squash preparations over sweet, this hit all the right notes for me.

  • ChefKAW on October 13, 2024

    This is a fantastic soup. My kids (who are now in college) ask for it every fall. Very easy (I use canned pumpkin) yet it has a lot of flavor depending on the chile powder used (I like to use a mix of ancho & chipotle- or smoked paprika if someone I’m serving doesn’t like a lot of spice). Sunflower seeds are a nice garnish if you don’t have pepitas. I have made it with both green and red/orange peppers - an easy fall recipe with things you probably already have on hand.

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