Pumpkin Chipotle Soup recipe

This pumpkin soup is made with roasted sugar pumpkin, smaller than a carving pumpkin and great for cooking savory meals. We spice it up with one canned chopped chipotle in adobo sauce. Chipotles are smoked jalapenos. They are reddish in color and can be found canned in many grocery stores nearby other Mexican specialty foods and ingredients. They lend a wonderful smokey, sweet, and spicey flavor to your soup. Use less to tone down the heat or more to pump it up. Cool sour cream and chopped cilantro are a great garnish for this delicious soup.

Ingredients:

• ½ Onion, chopped
• 1 Clove Garlic, minced
• Olive Oil
• 1 chipotle canned in adobo sauce, deseeded and chopped, AND 1 tablespoon adobo sauce from can
• ¼ cup apple juice or cider
• 2 sugar pumpkins, peeled, deseeded and chopped OR 1 kobucha squash peeled, deseeded and chopped, OR 2 cans pumpkin puree OR 3 chopped yams
• 2 to 4 cups vegetable or chicken stock (depending on desired thickness)
• ½ cup apple cider or apple juice
• Sour cream (optional)
• Cilantro (optional)

Directions:

1) Sweat onion in olive oil with a pinch of salt until translucent looking in the pan.

2) Add minced garlic and cook for 30 seconds to a minute more (until golden but not burning- garlic can burn fast).

3) Add the chopped chipotle to the pan

4) Add the apple cider or apple juice. Allow to cook off a little, i.e. evaporate a little, add the stock to cover the pumpkin. Allow to simmer on medium-high heat for 20 minutes to a half hour.

5) Puree in batches in the blender filling only half way.

6) Add remaining or additional stock or water to the finished puree and stir to create the desired thickness.

7) Garnish with a dollop of sour cream and chopped cilantro.

Author: Melissa Bump

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