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Chipotle Pumpkin Soup

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INGREDIENTS

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 to 2 chipotle peppers canned in adobo (1 for mild, 2 for spicy), chopped
  • 8 cups chopped, cooked pumpkin, or 1 (15-ounce) can of pumpkin
  • 4 to 6 cups chicken stock
  • 1 teaspoon dried oregano or 1/2 teaspoon ground oregano
  • 2 teaspoons salt, more to taste
  • 2 tablespoons lime juice
  • Toasted, shelled pumpkin seeds, cilantro, and crema fresca, to garnish

INSTRUCTIONS

  1. In a large stockpot or dutch oven, heat oil over medium-high heat. Add onions and cook 3 to 4 minutes, until soft. Add garlic, cumin, and chipotle, cooking an additional minute.
  2. Stir in the pumpkin, chicken stock, oregano, and salt. Bring to a simmer, reduce heat and simmer partially covered for 20 minutes.
  3. Using an immersion blender, puree the soup until smooth.
  4. Stir in lime juice and adjust seasoning to taste.
  5. Garnish with toasted pumpkin seeds, a drizzle of crema fresca, and cilantro.

Notes:

  • If you can’t find canned chipotle in adobo, you can substitute chipotle powder. Start with 1 teaspoon and increase, to taste.
  • If the soup is too thick for your liking, you can add more chicken stock, a little at a time, until desired consistency is reached.
  • For a special touch, serve well-garnished soup in a hollowed out pumpkin, instead of a bowl.