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Pumpkin Chile Vichyssoise

Rated as 3.8 out of 5 Stars

"Sweet pumpkin, smoky chiles, and tangy buttermilk make this a great cold-weather soup. Be creative with substituting other spices (cinnamon, ginger, cloves, cumin, etc.) to change the feel of the soup. It's great hot or cold with a bit of creme fraiche."
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2 h 25 m servings 209
Original recipe yields 6 servings


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  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Bake the pumpkin on a baking sheet in the preheated oven until soft, 30 to 40 minutes.
  3. Combine 2 cups chicken broth and chile peppers in a saucepan over medium-low heat; simmer for 30 minutes.
  4. Melt butter in a large stockpot over medium heat. Cook and stir onion in the butter until caramelized, about 45 minutes. Transfer to a bowl.
  5. Cook leeks in the same stockpot until tender, 10 to 15 minutes. Add pumpkin, chicken broth with chile peppers, caramelized onion, remaining 3 cups chicken broth, and cumin. Simmer until flavors combine, about 5 minutes.
  6. Puree soup with an immersion blender until smooth. Add bay leaf, salt, and pepper. Remove from heat; stir in buttermilk. Discard bay leaf before serving.


  • Cook's Note:
  • If soup is too thick, thin with broth or buttermilk to taste.

Nutrition Facts

Per Serving: 209 calories; 2.3 44.3 7.5 8 909 Full nutrition

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Read all reviews 4
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This is a great tasting recipe that is just crying out for help with the instructions. Vichyssoise is a French soup that is smooth and for lack of a better description--the consistency of baby ...

This is a good recipe for a relatively low-fat yet flavorful pumpkin soup, especially if you're not a fan of pie-spiced pumpkin. The soup MUST be pureed thoroughly after cooking, or the chiles ...

I'm really stumped as to why this recipe has 5 stars... these directions are written rather poorly.

This is a good base recipe and actually comes out pretty decently with reworking (the main reason I'm giving it 4 stars). I combined some of the other reviewers' suggestions for my version. Ro...