Santa Fe Pumpkin Soup:

This isn’t your typical fall pumpkin soup. Enchilada sauce and fire-charred red bell pepper push it straight into Southwest territory, giving the velvety pumpkin base a smoky, spiced backbone you won’t find in standard recipes.

Sautéing garlic until light golden brown before adding the peppers builds a flavor base that carries the whole pot. The half-and-half smooths out the heat from the enchilada sauce without dulling it, and a pinch of white pepper adds warmth without the black specks.

A dollop of sour cream and fresh cilantro leaves on top bring cool contrast to every spoonful. The whole thing comes together fast, so it works just as well on a weeknight as it does for entertaining.

Pro Tips

• Use solid-pack pumpkin puree, not pie filling. Pie filling has sugar and spices already added that will throw off the savory balance.
• Char the red pepper directly over a gas flame or under a broiler until the skin blisters and blackens. Steam it in a covered bowl for 10 minutes, then the skin peels right off.
• Start with 1 ½ cups half-and-half and taste before adding more. You can always thin it out, but you can’t thicken it back.

Variations

• Stir in shredded rotisserie chicken to make it a full meal.
• Swap enchilada sauce for green chile sauce and use pepitas instead of cilantro for garnish.
• Use coconut milk instead of half-and-half for a dairy-free version with a slightly sweet undertone.