Tag Archives: Chipotle Pumpkin Soup

Vegetarian Chipotle Pumpkin Soup

Pumpkin soupAnother “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.

INGREDIENTS:

  • 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)

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 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.pumpkin soup in pumpkin

 

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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

 

Chipotle Pumpkin Soup

Chipotle Pumpkin Soup

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.

INGREDIENTS:

  • 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)

INSTRUCTIONS:

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.

Chipotle Pumpkin Soup served out of a Pumpkin