Cozy Pumpkin Chili Soup
As part of Souptember I’m sharing one of my favorite fall soups: Pumpkin Chili Soup. It’s somewhere between a chili and a soup — hearty, thick, and full of cozy flavor.
Why You’ll Love This Pumpkin Chili Soup
Uses fresh pumpkin or canned for convenience
Packed with protein from sausage, beef, and beans
Smoky, slightly sweet, and creamy all at once
Ingredients
1 small sugar pumpkin (roasted) or 1 (15-oz) can of pumpkin purée
1 lb Italian sausage
1 lb ground beef
1 cup water (for blending pumpkin)
1–2 tsp smoked paprika
4 cups homemade chicken broth (or store-bought)
1 chipotle pepper (optional for flavor)
1 can cannellini or butter beans, drained
1 can fire-roasted diced tomatoes
1 box small shell noodles (or rice)
½ cup heavy cream (or milk)
Handful fresh arugula, chopped (add at the end)
Instructions
Roast or prep pumpkin: Roast pumpkin at 425°F for about 1 hour. Let cool, then scoop flesh and blend with 1 cup water until smooth. (Skip this step if using canned pumpkin.)
Brown the meats: In a large pot, cook sausage and ground beef until crispy and browned. Season with smoked paprika.
Add pumpkin & broth: Stir in the pumpkin purée, chicken broth, and chipotle pepper.
Add beans, tomatoes & noodles: Stir in beans, fire-roasted tomatoes, and noodles. Simmer until noodles are tender (usually a few minutes longer than package directions).
Finish creamy: Stir in heavy cream and fresh arugula right before serving.
Pro Tips
The chipotle pepper adds flavor without a lot of heat unless you break it open or cook for a very long time.
Use butter beans for an even creamier texture.
Add greens at the end so they stay vibrant.
This soup is baby-approved in our house and absolutely perfect for fall and winter.
Pumpkin Chili Soup – FAQs
Q: Can I use canned pumpkin instead of roasting a fresh pumpkin?
A: Absolutely! Canned pumpkin works perfectly in this recipe and saves time. Just use one (15-oz) can in place of the roasted pumpkin.
Q: Is this Pumpkin Chili Soup spicy?
A: The soup is not spicy unless you break open the chipotle pepper or add extra chili flakes. Leave the pepper whole for smoky flavor without heat.
Q: Can I make Pumpkin Chili Soup ahead of time?
A: Yes, this soup stores well in the fridge for up to 3 days and tastes even better the next day. Reheat gently and add a splash of broth if needed.
Q: What kind of beans work best?
A: Cannellini or butter beans are great choices for this recipe, but you can also use white navy beans.
Q: Can I freeze Pumpkin Chili Soup?
A: Yes. Cool completely, store in freezer-safe containers for up to 2 months, and thaw overnight in the fridge before reheating.