CHIPOTLE-PUMPKIN SOUP
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
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
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Bitaniya Yezed
[email protected]This soup is amazing! I love the smoky flavor from the chipotle peppers.
RUBEL KHAN929
[email protected]I love this soup! It's the perfect way to use up leftover pumpkin purée. I also like to add a bit of chili powder to give it a little extra kick.
Anju Thapa
[email protected]This soup is the perfect fall comfort food. It's warm, hearty, and flavorful.
Zabaz Honxt
[email protected]I'm not a big fan of pumpkin soup, but this recipe changed my mind. It's so flavorful and creamy. I will definitely be making this again.
Dun Kilo
[email protected]This soup is delicious and so easy to make! I love that it's made with healthy ingredients.
SUDIP PAUDEL
[email protected]I made this soup for a potluck and it was a huge hit! Everyone loved it. I'm definitely going to make it again for my next party.
Addai Emmanuel
[email protected]This soup is so easy to make and it's so delicious! I love that I can use canned pumpkin, which makes it a quick and easy weeknight meal.
Adnan Sahib
[email protected]I followed the recipe exactly and the soup turned out great! It's creamy, flavorful, and has just the right amount of spice. I highly recommend this recipe.
Ariyo Oluwayemisi
[email protected]This soup is amazing! I love the combination of chipotle and pumpkin. It's the perfect fall soup.
Kirstyn Miller
[email protected]I made this soup for my family last night and they all loved it! Even my picky eaters went back for seconds. The soup is so easy to make and it's packed with flavor. I will definitely be making this again.
Kiana Kitsune
[email protected]This soup is absolutely delicious! The chipotle peppers add a perfect amount of smokiness and heat, and the pumpkin purée makes it rich and creamy. I also love the addition of the black beans and corn, which add a nice texture and flavor contrast. I