I served this at my Wicked Wine Tasting, but it would be a great option for Thanksgiving. Because the wine tasting was all about tasting wines paired with foods, I used really small (ramekin size) bowls. What I discovered, however, is that a small amount of soup is perfect because you can still serve other foods. Not that a big bowl of this soup wouldn’t be great, but I do like the idea of more of a tasting size portion of soup. I have a great creamy pumpkin soup recipe which is rich and decadent, but I wanted to do something a little different for this wine tasting. The chipotle flavor pairs so well with the pumpkin and there’s just the right amount of heat in the back of this soup. I served it out of a hollowed out pumpkin (which I put in a chafing dish and it actually stayed warm). This was very well received at the wine tasting and I promised to post the recipe. I apologize for the lack of photos – I had so much going on that I really didn’t have time to photograph during the cooking process, but this recipe is so straightforward that the photos aren’t necessary.
- 4-6 Cups of Chicken Stock (or broth)
- 45 oz. (3 small cans or 1 large and one small) Canned Pumpkin
- 1 Medium Sweet Onion – chopped
- 3 Cloves of Garlic – minced
- 2-3 Chipotle Peppers (canned in adobo) – chopped
- 1 tsp. Ground Cumin
- 2 tsp. Fresh Oregano (or 1 tsp. dried) – chopped
- 2 tsp. Olive Oil
- 2-3 tsp. Salt (to taste)
- 1 tsp. Fresh Ground Pepper
- Cayenne Pepper (optional)
Heat olive oil in a large stock pot over medium heat. Add the onions and cook until translucent. Add garlic, cumin, and chipotle peppers and saute for an additional minute. Add pumpkin and 4 Cups of chicken stock. Add oregano and salt and pepper and simmer for about 20 minutes. After about 20 minutes, transfer soup to a blender and blend until the onions and peppers are incorporated and the soup is smooth. Add more chicken stock if the stock is too thick. Season with additional salt and pepper as necessary and add cayenne pepper if more heat is desired. Serve with garnishes of creme fraiche and cilantro. If desired, serve out of a cleaned out pumpkin.