Name: Chipotle Pumpkin Soup
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 2 tablespoons extra virgin olive oil -; 1 medium yellow onion, chopped -; 3 garlic cloves, chopped -; 1 teaspoon ground cumin -; 1-2 chipotle peppers canned in adobo (1 for mild, 2 for spicy), chopped -; 8 cups chopped, cooked pumpkin* (One 7-8 pound cooking pumpkin to yield 8 cups cooked pumpkin, or three 5-ounce cans of canned pureed pumpkin) -; 4 to 6 cups chicken stock, depending on desired thickness and how thick your pumpkin purée is (use vegetable stock for a vegetarian or vegan option, can sub water for some of the stock) -; 1 teaspoon dried oregano or 1/2 teaspoon ground oregano -; 2 teaspoons salt, more to taste -; 2 tablespoons lime juice -; Garnishes: -; Toasted, shelled pumpkin seeds ( pepitas ) -; Cilantro -; Creme fresca, creme fraiche, or sour cream thinned with a little water so that it's runny -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chipotle Pumpkin Soup

1. 2 tablespoons extra virgin olive oil -

2. 1 medium yellow onion, chopped -

3. 3 garlic cloves, chopped -

4. 1 teaspoon ground cumin -

5. 1-2 chipotle peppers canned in adobo (1 for mild, 2 for spicy), chopped -

6. 8 cups chopped, cooked pumpkin* (One 7-8 pound cooking pumpkin to yield 8 cups cooked pumpkin, or three 5-ounce cans of canned pureed pumpkin) -

7. 4 to 6 cups chicken stock, depending on desired thickness and how thick your pumpkin purée is (use vegetable stock for a vegetarian or vegan option, can sub water for some of the stock) -

8. 1 teaspoon dried oregano or 1/2 teaspoon ground oregano -

9. 2 teaspoons salt, more to taste -

10. 2 tablespoons lime juice -

11. Garnishes: -

12. Toasted, shelled pumpkin seeds ( pepitas ) -

13. Cilantro -

14. Creme fresca, creme fraiche, or sour cream thinned with a little water so that it's runny -

How to cook deliciously - Chipotle Pumpkin Soup

1. Stage

Sauté onions, garlic, cumin, chipotle: Heat oil in a large pot (8-quart) on medium high heat. Add the onions and cook for 3-4 minutes, until softened. Add the garlic, cumin, and chipotle, cook for 1 minute more.

2. Stage

Add pumpkin, stock, oregano, salt, then simmer: Add the pumpkin, chicken stock, oregano, and salt. Bring to a simmer, reduce the heat and simmer for 20 minutes, partially covered.

3. Stage

Toast pumpkin seeds: If you are working with raw pumpkin seeds, now would be a good time to toast them. (If your pumpkin seeds are already toasted, skip this step.) Just spread them out in an even layer in a frying pan on medium high heat. Stir with a wooden spoon while toasting, until the pumpkin seeds are fragrant and are lightly browned. Remove to a bowl.

4. Stage

Purée soup: Remove the soup from heat. Working in batches of 2 cups each, purée the soup in batches, holding down the lid the your blender tightly while puréeing, and starting on a slow speed. Return the puréed soup to the pot.

5. Stage

Add lime juice and more seasonings: Add lime juice. Adjust seasonings to taste, adding more salt, cumin, oregano, or chipotle to taste. If the soup is too thick, add more stock or water to desired consistency. Serve with toasted pumpkin seeds (pepitas), crema fresca drizzled over the top, and chopped cilantro.