Nutmeg is not the only thing that gets a ride on the pumpkin vehicle.
When sliced, hollowed and carved a pumpkin is a vehicle for candles, and frightening, flickering faces.
And of course it was an actual vehicle for Cinderella.
In this recipe the good ol’ pumpkin is a vehicle for savory onions, tossed with diced garlic in a lovely sauté.
Chipotle peppers are then stirred in along with stock and pumpkin purée.
The peppers give the humble pumpkin and equally humble chicken stock a little pep, a little heat! The soup is thick and smooth, comforting and warming.
Chipotle Pumpkin Soup
- 1-1/2 cups chopped onion
- 2-1/2 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
- 1 29-ounce can solid pumpkin
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- sour cream (for serving)
- 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 onion is 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.