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Chipotle Pumpkin Soup

Yields: 8 cups
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Savory Spice Shop Ingredients
Chiles Chipotle in Adobo Sauce $3.40
Oregano, Mexican 2 floz bottle $2.30
Garlic, Dehydrated: Minced 1 oz bag $1.40
Cumin Seeds, Ground, Organic 1/2 oz bag $1.35
Cinnamon, Chinese Cassia, Ground 1/2 oz bag $1.05
Herb Bouillon Cubes $4.50

Ingredients:

  • 2 Tbsp. butter
  • 1 white onion, diced
  • 2 large carrots, peeled and diced
  • 2-15 oz. cans pumpkin puree
  • 1 to 2 chipotle peppers in adobo, diced*
  • 2 tsp. Mexican oregano
  • 1 tsp. dehydrated minced garlic
  • 1 tsp. ground cumin
  • 1/4 tsp. ground Chinese cinnamon
  • 4 cups vegetable (or chicken) stock
  • 1/2 to 1 cup heavy cream
  • 2 Tbsp. citrus juice (orange or lime)
  • salt and pepper, to taste

Notes:

*Adjust chipotle based on how spicy you like it.

Directions:

Heat butter in large soup pot over medium-high heat. Add onion and cook for 3 to 4 min. until it starts to become translucent. Add carrots, pumpkin, chipotle and spices, and saute until vegetables are tender, about 5 to 6 min. Add stock, bring to a boil, then reduce and simmer for 15 min. Puree soup in a blender (in batches) or with a handheld immersion blender. Stir in desired amount of cream, then add citrus juice and salt and pepper to taste.

Serving Suggestions:

Serve garnished with raw or toasted pumpkin seeds and/or whole or torn cilantro.

Yields:

8 cups

Thanks to:

Kelly Landgraf, Savory Spice Shop—Southlands/Aurora, CO employee
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Chipotle Pumpkin Soup

“We just got a box of spices from you guys this week. Opening it and smelling everything was one of the highlights of my week. I'm looking forward to getting back in the kitchen to play with some of the new stuff we ordered.”

-Ryan M. of Astoria, NY

Chipotle Pumpkin Soup


Yields: 8 cups

Ingredients:

  • 2 Tbsp. butter
  • 1 white onion, diced
  • 2 large carrots, peeled and diced
  • 2-15 oz. cans pumpkin puree
  • 1 to 2 chipotle peppers in adobo, diced*
  • 2 tsp. Mexican oregano
  • 1 tsp. dehydrated minced garlic
  • 1 tsp. ground cumin
  • 1/4 tsp. ground Chinese cinnamon
  • 4 cups vegetable (or chicken) stock
  • 1/2 to 1 cup heavy cream
  • 2 Tbsp. citrus juice (orange or lime)
  • salt and pepper, to taste

Notes:

*Adjust chipotle based on how spicy you like it.

Directions:

Heat butter in large soup pot over medium-high heat. Add onion and cook for 3 to 4 min. until it starts to become translucent. Add carrots, pumpkin, chipotle and spices, and saute until vegetables are tender, about 5 to 6 min. Add stock, bring to a boil, then reduce and simmer for 15 min. Puree soup in a blender (in batches) or with a handheld immersion blender. Stir in desired amount of cream, then add citrus juice and salt and pepper to taste.

Serving Suggestions:

Serve garnished with raw or toasted pumpkin seeds and/or whole or torn cilantro.

Yields:

8 cups

Thanks to:

Kelly Landgraf, Savory Spice Shop—Southlands/Aurora, CO employee
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.