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meatless monday: chipotle pumpkin soup

October 10, 2011

Nothing quite says “fall” like a smoky, spicy pumpkin soup. And nothing quite says “busy fall in which I still want to eat well” like this particularly easy smoky, spicy pumpkin soup. Really truly, if this were any easier it would be in a can.

I loved this recipe from the moment  I laid eyes on it on the incomparable  Simply Recipes. It had just enough innovation with the squeeze of lime and cilantro to be interesting, but was simple enough for even the busiest of autumn weeknights.

In fact, I made this soup up to the puréeing , and then turned it off and went out for a bit of fall antiquing with my mom, came back and decided to just serve it as-is. Because I used store-bought canned pumpkin, the soup seemed smooth enough as it was. With this mind, I will dice the onions, garlic and chipotle peppers a little smaller next time.

Chipotle Pumpkin Soup

2 Tbsp olive oil
1 medium yellow onion, chopped
3 garlic cloves, chopped
1 teaspoon ground cumin
1-2 chipotle peppers (canned in adobo, 1 for mild, 2 for spicy), chopped
8 cups chopped, cooked pumpkin (1 7-8 pound cooking pumpkin to yield 8 cups cooked pumpkin, or 3 15-ounce cans of canned pumpkin)
4 to 6 cups vegetable stock, depending on desired thickness and how thick your pumpkin purée is (for non-vegetarians, chicken stock is lovely too)
1 teaspoon dried oregano or 1/2 teaspoon ground oregano
2 teaspoons salt, more to taste
2 Tbsp lime juice

Garnishes:

Toasted, shelled pumpkin seeds
Cilantro
Creme fresca, creme fraiche or sour cream thinned with a little water so that it’s runny

Heat oil in a large pot (8-quart) on medium high heat. Add the onions and cook for 3-4 minutes, until softened. Add the garlic, cumin, and chipotle, cook for 1 minute more.

Add the pumpkin, chicken stock, oregano, and salt. Bring to a simmer, reduce the heat and simmer for 20 minutes, partially covered.

Remove the soup from heat. Working in batches of 2 cups each, purée the soup in batches, holding down the lid the your blender tightly while puréeing, and starting on a slow speed. Return the puréed soup to the pot.

Add lime juice. Adjust seasonings to taste, adding more salt, cumin, oregano, or chipotle to taste. If the soup is too thick, add more stock to desired consistency.

Garnish with toasted pumpkin seeds, crema fresca drizzled over the top, and chopped cilantro.

Serve to little brother, who wrinkles his nose and says “pumpkin?!” and watch culinary enlightenment take place before you as he requests his third bowl.

Happily bundled up,
Paige

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2 Comments leave one →
  1. October 11, 2011 6:46 pm

    This looks wonderful! Thanks for posting it!

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