*Adjust chipotle based on how spicy you like it.


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.


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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