Another “re-post,” but this is a little different because I am making the soup vegetarian. This soup will be the starter course at my “Friendsgiving” gathering this Sunday. I’m expecting 26 adults and a couple of little ones, so I will be doubling the recipe. I am serving buffet style, so I will serve the soup out of a hollowed-out pumpkin, but guests will eat out of small bowls. I’m really mixing traditional Thanksgiving recipes with some non-traditional dishes for this gathering, and I’m hopeful that my guests will enjoy the eclectic menu. Serves 8-10 as a starter, or 5-6 as a main course.
- 3 15 oz. Cans of Pumpkin Puree
- 4-6 Cups Vegetable Stock or Broth (homemade is ideal, but if not available use a good quality brand)
- 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)
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 vegetable stock, oregano, and salt. Bring to a simmer and allow to simmer for 25-30 minutes. Check consistency; add more vegetable 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). This re-heats well, so it’s a good make ahead recipe.