Chipotle Pumpkin Soup

Baby Kato

By
@BabyKato

This recipe is posted for play in Culinary Quest-Tex Mex. Recipe found at website: simplyrecipes.com

If you can't get canned chipotle in adobo use chipotle powder (1 tsp or to taste) if chipotle powder isn't available, use 1/2 teaspoon chili powder (or more) and a dash of liquid smoke.

To cook fresh pumpkins;cut in half, scoop out the seeds, place cut side down on a foil-lined, rimmed baking sheet, bake at 350 until soft. Scoop out the flesh or cut away the skin, let cool. Fresh pumpkins vary in moisture content, you may need to add liquid to get your desired consistency.


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Comments:

Serves:

makes 2 1/2 quarts

Prep:

15 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

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 pureed pumpkin)
4 to 6 cups chicken stock, depending on desired thickness and how thick your pumpkin purée is (use vegetable stock for vegetarian option, can sub water for some of the stock)
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 (pepitas)
cilantro
creme fresca, creme fraiche or sour cream thinned with a little water so that it's runny

Directions Step-By-Step

1
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.
2
Add the pumpkin, chicken stock, oregano, and salt. Bring to a simmer, reduce the heat and simmer for 20 minutes, partially covered.
3
If you are working with raw pumpkin seeds, now would be a good time to toast them. (If your pumpkin seeds are already toasted, skip this step.) Just spread them out in an even layer in a frying pan on medium high heat. Stir with a wooden spoon while toasting, until the pumpkin seeds are fragrant and are lightly browned. Remove to a bowl.
4
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.
5
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 or water to desired consistency.
6
Serve with toasted pumpkin seeds (pepitas), crema fresca drizzled over the top, and chopped cilantro.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Southwestern
Other Tags: Quick & Easy, For Kids
Hashtag: #Tex-Mex Soup