• 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


*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 $1.55
Cumin Seeds, Ground, Organic 1/2 oz bag $1.50
Cinnamon, Chinese Cassia, Ground 1/2 oz bag $1.20
Fines Herb Bouillon Cubes $5.05
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