Chipotle Pumpkin Soup Recipe
YIELD
8 cups
TIME
Active Prep: 30 min
INGREDIENTS
- 2 Tbsp. unsalted butter
- 1 white onion, diced
- 2 large carrots, peeled and diced
- 2 (15 oz.) cans pumpkin puree
- 1 to 3 Chipotle Chiles, diced*
- 2 tsp. Mexican Oregano
- 2 tsp. Minced Garlic
- 1 tsp. Ground Cumin Seeds
- 1/2 tsp. cinnamon of choice:
- Ground Ceylon "True" Cinnamon
- Ground Indonesian Cinnamon
- Supreme Saigon Cinnamon
- 4 cups vegetable stock
- 1 cup heavy cream, plus more to garnish
- 2 Tbsp. lime juice
- Salt & pepper, to taste
- Chopped cilantro, to garnish
- Pumpkin seeds, to garnish
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NOTES
*Add more or less chipotle based on your heat preferences.
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DIRECTIONS
In a large pot, melt butter over medium-high heat. Add onion and carrot and cook for 3 to 4 min. or until onion is translucent. Add pumpkin, Chipotle Chiles, Mexican Oregano, Minced Garlic, Gound Cumin Seeds, and cinnamon of choice. Saute until vegetables are tender, about 5 to 6 min. Add stock, bring to a boil, then reduce to a simmer for 15 min. Puree soup in a blender (in batches) or with a handheld immersion blender. Stir in heavy cream and lime juice. Add salt & pepper to taste. Serve garnished with cilantro, pumpkin seeds, and additional cream.
THANKS TO
Kelly Landgraf
NUTRITION
Kelly Landgraf
NUTRITION
Gluten-Free
Nut-Free
Vegetarian
