Ingredients

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

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Savory Spice Shop Ingredients
Chiles Chipotle in Adobo Sauce $3.80
Oregano, Mexican 2 floz bottle $2.60
Garlic, Dehydrated: Minced 1 oz bag $1.70
Cumin Seeds, Ground, Organic 1/2 oz bag $1.60
Cinnamon, Chinese Cassia, Ground 1/2 oz bag $1.20
Cinnamon, Ceylon, "True" 1/2 oz bag $2.30
Fines Herb Bouillon Cubes $5.05
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"Since my daughter and son in law have moved to Colorado Springs 5 years ago, we have been using your spices in our cooking. We absolutely love them and continue to add more to our collection each time we visit. Thanks for always being so helpful in suggesting just the right spices to enhance our cooking."
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