Comforting and warming pumpkin soup gets a kick from a dose of spicy and smoky chipotle peppers. Taste this twist on a favorite seasonal soup.
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Nutmeg isn't the only thing that gets a ride on the pumpkin train. In this recipe the good ol' pumpkin is a vehicle for savory onions and spicy, smoky chipotle peppers.
Why you'll love this soup
This is a smooth and creamy soup that's so comforting, especially when enjoyed on a cool fall or winter day. Make it for lunch or a light dinner. Or make it for a party — perhaps served in a small, hollowed-out pumpkin!
The chipotle pepper gives the simple pumpkin base a little pep, a little heat! It has a unique, savory flavor.
🔪 How to make this recipe
Step 1: Cook the onion
Heat oil in a stockpot. Add the diced onion, and cook it until it's translucent.
Step 2: Add the stock, pumpkin, and chipotle
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Stir these ingredients in the pot with the cooked onion, and bring the mixture to a boil.
Step 3: Simmer
Simmer the soup for about 10 minutes.
Step 4: Blend the soup
Pour the soup into a blender, or use an immersion blender, and puree the soup until it's smooth. Return the soup to the pot, season one last time, and serve!
Notes:
- Chipotle peppers pack a lot of heat, which is great if you like a spicy kick. To dial back the heat use half of a chipotle pepper instead of a whole one.
The recipe for this spicy and comforting soup is below. And here are more soups... for you!
💬 Tell me what you think of this Chipotle Pumpkin Soup in the comments below.
📖 Recipe
Chipotle Pumpkin Soup
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Ingredients
- 1½ cups chopped onion
- 2½ tablespoons canola oil
- 3 cloves garlic, minced
- 1 chipotle pepper, from a can of chipotle peppers
- 1 tablespoon sauce from can of chipotle peppers
- 5 cups chicken stock
- 2 cups water
- 29 ounces solid pumpkin purée
- 2 teaspoons salt
- ½ teaspoon black pepper
- sour cream (for serving)
Instructions
- Heat the oil in a stock pot over medium heat. Add in the chopped onion and toss with the oil.
- Cook the onion for about 5 minutes until it's translucent and beginning to brown. Stir in the diced garlic and cook for 1 minute.
- Add in the chicken stock, water, pumpkin, chipotle pepper and chipotle pepper sauce and stir to combine.
- Increase the heat to high and bring the soup to a boil.
- Reduce the heat to medium-high and simmer for 10 minutes, stirring occasionally until the soup is beginning to thicken. Remove the pot from the heat.
- Use a blender to purée the soup in batches. (Remove the cap from the lid of the blender and cover the opening with a kitchen towel, so that steam can escape and your hand is protected.) Blend each batch for 10-20 seconds to smooth and thicken the soup.
- Return the soup to the stock pot. Stir in the salt and pepper.
- Serve the soup hot with a small dollop of sour cream stirred in, if desired.
Notes
- Chipotle peppers pack a lot of heat, which is great if you like a spicy kick. To dial back the heat use half of a chipotle pepper instead of a whole one.
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