A wonderful and warming soup, great for the autumn and winter months!



Ingredients

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—Southlands/Aurora, CO

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Savory Spice Shop Ingredients
Chiles Chipotle in Adobo Sauce $3.80
Oregano, Mexican 1/2 oz bag $1.60
Garlic, Dehydrated: Minced 1 oz bag $2.20
Cumin Seeds, Ground, Organic 1/2 oz bag $1.60
Cinnamon, Chinese Cassia, Ground 1/2 oz bag $1.20
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