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Don’t forget about savory pumpkin recipes this fall! This easy pumpkin chili recipe is a 30 minute dinner. Serve with a side salad and rolls.
Fall is coming… which means cooler weather…which means soup! Maybe you are one that can eat soup all year round. Not everyone in our family is, so we tend to back off on soups during the heat of summer.
Now that the temperatures are dropping, we’re all about those best soup recipes!
We love traditional chili. Have you tried ours yet? It has a crazy amount of chili powder in it, which many of you balk at. But it is so good. It gets rave reviews when we make it for guests.
This chili is just a little bit non-traditional since it has pumpkin in it. Have you ever ended up with a partial can of pumpkin puree in your fridge? If you have, then this pumpkin soup is the perfect way to use it before it goes bad.
You may be a little unsure of adding pumpkin to chili. What does it taste like? It’s not so much the taste that it adds, but pumpkin does add a silky texture to your soup.
Pumpkin is packed full of nutrients, so adding it to your soup just adds a layer of goodness. And most people won’t even notice it is in there since it is so mild tasting.
This is a fairly mild soup. If you’d like to add spice, throw in more chili powder, cayenne pepper, or chopped jalapeno peppers.
Often times we serve soups with a side of hot sauce so people can add more spice if they’d like.
Yes! We love letting chili simmer in the slow cooker. Instead of simmering the soup on the stove, you’ll put it in the slow cooker on low and allow it to simmer in there for 6 or 7 hours.
We serve chili with a side salad and dinner rolls. You can choose from one of our favorite roll recipes…or make our pumpkin rolls!
Pumpkin sounds like a great idea, one I never would have thought of on my own! I make my quick chili very similarly to this recipe but use fire roasted tomatoes and use white corn instead of pinto beans. Can’t wait to try adding pumpkin, it will add even more nutrients to a healthy dish.