I originally started this blog as a place to store tried and true recipes for my family. It didn't take long to discover how supportive and fun the blog community was and I became hooked! I rarely create my own recipes, but I still hope you'll enjoy the recipes that I find and tweak a bit.
Usually I'm not super excited about eating leftovers. Even if I enjoy it for dinner, I'm ready to move on. So when I tell you that I've eaten this soup three other times after making it, you know that it's good!
My friend introduced me to this soup as a bit of an experiment shortly after doing our pumpkin food group. Always being one for an adventure, I dove right in. I don't know what it is about this soup, but it is so good that even thinking about it makes me want some now. The pumpkin is flavored so well, it's warm, filling and just so dang comforting. And the best part is that it's SO healthy. There's very little fat in it and pumpkin is chock full of fiber, potassium and all sorts of vitamins. My advice is to make Dinner in a Pumpkin and then use the pumpkin for this soup, killing two birds with one...pumpkin!
Pumpkin Chipotle Soup
1 t. cumin 1 T. olive oil 1 T. butter 1 1/2 c. diced onion 2 t. minced, seeded serrano or jalapeno pepper (I used jalapeno) 5 c. chicken stock or canned, low sodium chicken broth 5 c. diced (1/2") fresh pumpkin such as Sugar Pie or Cinderella, or butternut squash 1/2 T. chipotle pepper puree (I actually didn't use this, yes I realize it's what gives the pumpkin soup it's name, but I liked it just as much without it) 1/4 c. chopped scallion Salt any type of cheese for garnish, I loved Parmesan Fresh cilantro leaves, for garnish
1. Combine oil and butter in skillet, cook over medium heat until butter melts. Add onion and cook until golden brown, 10-12 minutes. Add chili pepper (jalapenos) and ground cumin and cook, stirring, 1 minute; set aside.
2. Bring stock to boil in large sauce pan or soup pot. Add onion mixture and pumpkin/squash, cover, and cook until pumpkin/squash is tender when pierced with a fork, about 10 minutes (since I already roasted the pumpkin I don't cook for very long). Stir in chipotle puree, scallion, and 2 t. salt. Ladle hot soup into bowls and garnish each with heaping tablespoon of cheese and cilantro leaves.