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Chipotle Pumpkin Soup

Chipotle Pumpkin Soup

I found this chipotle pumpkin soup recipe online recently and decided to make it for my lunch this week. I normally make Thai pumpkin soup this time of year but when I saw this recipe on Simply Recipes it reminded me of a soup I had years ago so I decided to give it a try. I adapted the recipe to work with what I had on hand and it was really easy to make. I let the soup simmer for about 45 minutes then served it with some lime sour cream and lots of fresh cilantro. It was so delicious and perfect for the cold rainy day we were having. I loved the spicy & smoky flavor from the chipotles and the lime sour cream added a nice tang. I ate my whole bowl in minutes and look forward to having the rest tomorrow.

Chipotle Pumpkin Soup

How to Make Chipotle Pumpkin Soup

Heat the olive oil in a large saucepan over medium heat. Add the onion and cook, stirring often, for 4-5 minutes. Add the minced garlic, chopped chipotle, chipotle juice, cumin, and oregano then cook, stirring constantly, for 1 minute.

Add the canned pumpkin puree then whisk in the chicken broth. Bring to a boil then reduce heat to a simmer and cover with a lid and simmer for 30 minutes. Remove the lid and continue to simmer for another 10 minutes. Add the lime juice and mix well. Taste the soup then season with sea salt and freshly cracked pepper, to taste.

Make the lime sour cream by adding a few tablespoons of sour cream to a small dish then add juice from half a lime and mix. Taste and add more lime juice, if needed, per your tastes.

Serve soup with some lime sour cream drizzled on top and lots of freshly chopped cilantro on the side. Enjoy!

Chipotle Pumpkin Soup

Chipotle Pumpkin Soup

Chipotle Pumpkin Soup

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Main
Cuisine: Mexican
Servings: 2
Author: Adapted by Pam / Original by Simply Recipes

Ingredients

Chipotle Pumpkin Soup:

  • 2 tsp olive oil
  • 1/3 yellow onion, diced
  • 2-3 cloves of garlic, minced, to taste
  • ½-1 chipotle pepper, minced *Use canned chipotle peppers in adobo sauce
  • 1-2 tsp adobo sauce, to taste
  • 1/3 tsp cumin
  • 1/3 tsp dried oregano
  • 1 15 (oz) can of pumpkin puree *Not the pie filling
  • 2 cups chicken broth (or vegetable broth)
  • Juice from 1/2 lime, or more, to taste
  • Sea salt and freshly cracked pepper, to taste
  • Fresh cilantro, chopped, for serving

Lime Sour Cream:

  • 3 tbsp sour cream
  • Juice from 1/2 lime, or more. to taste

Instructions

  • Heat the olive oil in a large saucepan over medium heat. Add the onion and cook, stirring often, for 4-5 minutes.
  • Add the minced garlic, chopped chipotle, chipotle juice, cumin, and oregano then cook, stirring constantly, for 1 minute. 
  • Add the canned pumpkin puree then whisk in the chicken broth. Bring to a boil then reduce heat to a simmer and cover with a lid and simmer for 30 minutes. Remove the lid and continue to simmer for another 10 minutes.
  • Add the lime juice and mix well. Taste the soup then season with sea salt and freshly cracked pepper, to taste.
  • Make the lime sour cream by adding a few tablespoons of sour cream to a small dish then add juice from half a lime and mix. Taste and add more lime juice, if needed, per your tastes. 
  • Serve soup with some lime sour cream drizzled on top and lots of freshly chopped cilantro on the side. Enjoy!
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5 Comments

  1. Perfect because I have BOTH pumpkin and chipotle peppers in the fridge! Sounds lovely.

  2. I think there are some errors in this recipe. Isn’t there chicken or vegetable stock in it? Also what is 1-2 tsp. of chipotle in adobo sauce mean? I’m assuming it is the adobo sauce, right?

    1. Norma,

      Thanks for letting me know the chicken broth was missing from the ingredient list. It has been corrected. Yes, the adobo sauce is from the can the chipotle peppers came in.

      -Pam