Chipotle Pumpkin Soup

Chipotle Pumpkin SoupAs everyone is getting ready for the next round of holidays, I am still trying to catch up from the last round (Halloween and Thanksgiving). I love pumpkin soup and have a great “standard” recipe, but the addition of the smoky, spicy chipotle flavor, really puts this soup in a class all of its own. I served this at my “Wicked Wine Tasting,” and people loved it. To add to the appeal, serve the soup out of a hollowed, cleaned pumpkin (or individual pie pumpkins). As for using fresh pumpkin,cooked and pureed…I’m over it! I can handle the laborious job of cleaning and cutting pumpkins for roasting, but throw in the whole puree process and it just seems like, well… work. Someday, not in the anywhere near future, I am going to try a taste test to determine whether people can actually tell the difference in dishes prepared with canned pumpkin vs. fresh, and, more importantly, to determine whether the fresh pumpkin tastes better. Because this soup is hearty, I prefer it to be rather thick. If you prefer a thinner soup, you can easily adjust by using more chicken stock. I’m sorry I don’t have more pictures; things were pretty hectic getting ready for the party. Serves 8-10 as a starter, or 5-6 as a main course.

INGREDIENTS:

  • 3 15 oz. Cans of Pumpkin Puree
  • 4-6 Cups Chicken Stock or Broth
  • 1 Medium Sweet or Yellow Onion – chopped
  • 3 Cloves Garlic – chopped
  • 1-2 Chipotle Peppers (canned in adobo sauce) – chopped
  • 1 tsp. Ground Cumin
  • 1 tsp. Dried Oregano
  • 2 TBS. Olive Oil
  • 2 TBS. Lime Juice
  • Salt to taste (about 2 tsp.)
  • Creme Fraiche (optional – garnish)
  • Cilantro (optional – garnish)

INTSTRUCTIONS:

Add olive oil to a large stockpot and heat over medium. Add the onions and cook until softened (but not browned). Add garlic, chipotle, and cumin and cook until garlic is aromatic (about 1 minute). Add the pumpkin puree, 4 cups of chicken stock, oregano, and salt. Bring to a simmer and allow to simmer for 25-30 minutes. Check consistency; add more chicken stock to thin the soup. Puree soup in blender (or use an immersion blender). If you prefer, you can skip this step (soup will have bits of onion, garlic and chipotle), but I think it’s worth the little bit of extra work to get a smooth soup. Taste, and add more salt, cumin or chipotle (if you want more heat). Return to stockpot and add lime juice. Serve warm and garnish with creme fraiche and cilantro (optional).Halloween Party 079

 

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