Chipotle Pumpkin Soup Recipe

Serves: 8 Save

Ingredients (13)

  • 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* (1 7-8 pound cooking pumpkin to yield 8 cups cooked pumpkin, or 3 15-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 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
  • Toasted, shelled pumpkin seeds ( pepitas)
  • Cilantro
  • Creme fresca, creme fraiche or sour cream thinned with a little water so that it's runny

Directions

Learn how to make this recipe at Simply Recipes