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Chipotle Pumpkin Soup

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Dinner, Main Course, Appetizer – American
By Adapted from Elise Bauer – Serves: 4-8
Prep Time: 10 Minutes (plus 1 hour if you roast your pumpkin) – Cooking Time: 25 Minutes – Total Time: 35 Minutes

Velvety smooth, Chipotle Pumpkin Soup is smoky and spicy thanks to chipotle peppers in adobo sauce. Fresh lime juice brightens everything up.

Ingredients

  • Drizzle of Olive Oil
  • 1 medium Yellow Onion, diced
  • 4 tsp. Kosher Salt
  • 1 tsp. Ground Cumin
  • 2 tsp. Dried Oregano
  • 1 Chipotle Pepper in Adobo Sauce, diced with some sauce
  • 3 Cloves of Garlic, pressed or minced
  • 3 15-oz. Cans of Pumpkin (or two 3 to 4-lb. Sugar Pumpkins, quartered)
  • 4 cups Vegetable Broth
  • 3 tsp. Fresh Lime Juice
  • Optional Toppings
  • Pumpkin Seeds (Pepitas), shelled and toasted
  • Mexican Crema
  • Fresh Cilantro

Instructions

1

Over medium heat, in a Dutch oven, heat a drizzle of olive oil and add diced onion. Sauté until onion is translucent and begins to develop light browning.

2

Add the seasoning to the onions and stir, cook for 30 seconds.

3

Add the diced chipotle in adobo sauce and stir, cook for 30 seconds.

4

Add the garlic, stir, cook for 30 seconds.

5

Stir in the pumpkin and cook for another 30 seconds.

6

Pour in the vegetable broth and stir to combine.

7

Bring to a simmer and cover. Simmer, covered for 10-15 minutes.

8

Ladle 2-3 cups of the soup into a blender and blend until very smooth. Pour blended soup into a serving pot or bowl and repeat with remaining soup.

9

Stir in the lime juice. Taste soup for spiciness and seasoning. Stir in more adobo sauce if you want it spicier. If it's too spicy, add agave nectar (a little at a time) to lower the heat.

10

Ladle soup into bowls and top with optional toppings.