Please note: we will be rebooting shortly. If your session is interrupted we will be right back!
Have a question? Call us!
USA - (888) 677-3322
(303) 297-1833

Chipotle Pumpkin Soup

Yields: 8 cups
Make this recipe how many times?
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 OUT OF STOCK
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

“The Bleu Cheese Dip & Dressing has become my secret ingredient to mix into my burger patties! People go crazy over the taste of our homemade burgers and I'm convinced it is because of THIS mix. Thank you so much for solidifying my reputation as master burger maker, I owe it all to you guys!”

-Katie O. from Lone Tree, CO

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.