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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
Fines 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

“I ordered some spices from your on-line store. The box was bursting with wonderful smells as I repackaged my new spices into bottles. The prices were far better than what I am used to paying at the grocery store. I will certainly be a return customer! Thank you so much, I am glad I found you.”

-Jill W. of Wheatland, WY

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.