Best 3 Pumpkin Chipotle Soup Recipes

Indulge in the tantalizing flavors of the Pumpkin Chipotle Soup, a culinary delight that combines the sweet and earthy notes of pumpkin with the smoky and spicy kick of chipotle peppers. This creamy and comforting soup is not only a treat for your taste buds but also a powerhouse of nutrients. This wholesome soup is packed with essential vitamins, minerals, and antioxidants, making it the perfect addition to your healthy diet. Unleash your inner chef with the detailed step-by-step recipe, ensuring a smooth and flavorful soup every time. Elevate your meal by exploring the suggested variations, including a vegan option for those with dietary preferences or allergies. Don't miss out on the delightful Avocado-Lime Crema and Roasted Pepitas, perfect accompaniments to enhance the taste and texture of this magnificent soup.

Check out the recipes below so you can choose the best recipe for yourself!

PUMPKIN CHIPOTLE SOUP

Pumpkin Chipotle Soup image

This is a wonderful, quick soup that works as a main dish with a compliment of cornbread, or as a great accent dish with your Mexican favorites! Even my kids gobble this one down! Garnish with shredded Monterey Jack cheese and freshly chopped cilantro. This soup holds well in a slow cooker set on Low!

Provided by Chris

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes

Time 30m

Yield 8

Number Of Ingredients 10

Ingredients

2 tablespoons butter
2 tablespoons all-purpose flour
4 cups vegetable stock
1 (29 ounce) can pumpkin puree
2 chipotle peppers in adobo sauce, minced
1 ½ cups half-and-half cream
2 tablespoons sofrito
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon paprika

Steps:

Melt the butter in a large saucepan over medium heat. Stir in the flour and cook until the flour has turned golden brown, about 3 minutes. Whisk in the vegetable stock and bring to a boil over high heat. Whisk in the pumpkin puree until no lumps remain, then add the chipotle peppers, half-and-half cream, sofrito, Worcestershire sauce, salt, and paprika. Return to a simmer, then reduce heat to medium-low, and cook for 8 minutes until thickened and hot.

Nutrition Facts : Calories 144.8 calories, Carbohydrate 13.3 g, Cholesterol 24.4 mg, Fat 9.5 g, Fiber 3.4 g, Protein 3.4 g, SaturatedFat 5.3 g, Sodium 790.5 mg, Sugar 3.7 g

CHIPOTLE-PUMPKIN SOUP

Chipotle-Pumpkin Soup image

This is a nice twist on traditional pumpkin soup. Chipotle chiles give this soup a pleasant heat and smokiness without making it too spicy. Garnish with toasted pumpkin seeds or a light drizzle of pumpkin seed oil

Provided by swissms

Categories Onions

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 14

Ingredients

1 small butternut squash or 1 small acorn squash
1 cup water
3 tablespoons olive oil
2 tablespoons butter
1 large yellow onion, chopped
2 large carrots, peeled and chopped
1 red bell pepper, cored, seeded, and chopped
2 garlic cloves, chopped
2 cups chicken broth or 2 cups vegetable broth
2 chipotle chiles in adobo, seeded and chopped
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 tablespoons chopped fresh rosemary
creme fraiche, for garnish (or sour cream mixed with lime juice)

Steps:

Preheat the oven to 400°F.
Place the pumpkin, cut side down, on a baking sheet with sides. Add water and 1 tablespoon of the olive oil to the pan and roast the squash until it is soft to the touch, 40 to 45 minutes.
Melt the butter and the remaining 2 tablespoons olive oil together in a large saucepan over medium heat. Add the onion and saute until the onion is soft and light brown.
Add the carrots and bell pepper and continue to cook and stir until the carrots are soft, about 10 minutes. Add the garlic and cook, stirring constantly, for 1 to 2 minutes, until it is fragrant but not brown.
Add the broth, chipotle chiles, salt and pepper and bring the soup to a low boil over medium-high heat. While the soup is coming to a boil, scoop out the pumpkin flesh. Discard the skin and add the pumpkin to the soup. Reduce the heat to low and simmer, uncovered, for 25 to 30 minutes.
Remove the soup from the heat and stir in the rosemary. Allow the soup to cool slightly before pureeing. Working in batches if necessary, puree the soup in a blender until smooth. Reheat if necessary and serve warm. Season with salt and pepper to taste.
Optional garnishes: Drizzle lightly with pumpkin seed oil; Sprinkle with toasted pumpkin seeds; Dollop with creme fraiche or sour cream mixed with lime juice.

Nutrition Facts : Calories 81.2, Fat 6.7, SaturatedFat 2.1, Cholesterol 6.1, Sodium 297.9, Carbohydrate 4, Fiber 1, Sugar 2, Protein 1.5

CHIPOTLE PUMPKIN SOUP

Chipotle Pumpkin Soup image

This recipe is posted for play in Culinary Quest-Tex Mex. Recipe found at website: http://www.simplyrecipes.com If you can't get canned chipotle in adobo use chipotle powder (1 tsp or to taste) if chipotle powder isn't available, use 1/2 teaspoon chili powder (or more) and a dash of liquid smoke. To cook fresh pumpkins;cut...

Provided by Baby Kato

Categories Vegetable Soup

Time 45m

Number Of Ingredients 14

Ingredients

2 tbsp 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 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 tbsp lime juice
GARNISHES
toasted, shelled pumpkin seeds (pepitas)
cilantro
creme fresca, creme fraiche or sour cream thinned with a little water so that it's runny

Steps:

1. Heat oil in a large pot (8-quart) on medium high heat. Add the onions and cook for 3-4 minutes, until softened. Add the garlic, cumin, and chipotle, cook for 1 minute more.
2. Add the pumpkin, chicken stock, oregano, and salt. Bring to a simmer, reduce the heat and simmer for 20 minutes, partially covered.
3. If you are working with raw pumpkin seeds, now would be a good time to toast them. (If your pumpkin seeds are already toasted, skip this step.) Just spread them out in an even layer in a frying pan on medium high heat. Stir with a wooden spoon while toasting, until the pumpkin seeds are fragrant and are lightly browned. Remove to a bowl.
4. Remove the soup from heat. Working in batches of 2 cups each, purée the soup in batches, holding down the lid the your blender tightly while puréeing, and starting on a slow speed. Return the puréed soup to the pot.
5. Add lime juice. Adjust seasonings to taste, adding more salt, cumin, oregano, or chipotle to taste. If the soup is too thick, add more stock or water to desired consistency.
6. Serve with toasted pumpkin seeds (pepitas), crema fresca drizzled over the top, and chopped cilantro.

Tips:

For the best flavor, use fresh pumpkin. If using canned pumpkin, make sure it is unsweetened.
To make the soup extra creamy, use a blender or immersion blender to puree it until smooth.
If you don't have chipotle chiles in adobo, you can substitute 1 teaspoon of chili powder and 1/4 teaspoon of ground cumin.
For a spicy soup, add more chipotle chiles or chili powder. For a milder soup, reduce the amount of chipotle chiles or chili powder.
Garnish the soup with sour cream, crumbled queso fresco cheese, or chopped cilantro.

Conclusion:

This pumpkin chipotle soup is a delicious and easy-to-make soup that is perfect for a fall or winter meal. It is creamy, flavorful, and has just the right amount of spice. The soup can be served with a variety of toppings, such as sour cream, queso fresco cheese, or chopped cilantro.