Pumpkin Chipotle Soup

Pumpkin Chipotle Soup

26 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Chris
Recipe by  Chris

“This is a wonderful, quick soup that works as a main dish with a compliment of cornbread, or as a great accent dish with your Mexican favorites! Even my kids gobble this one down! Garnish with shredded Monterey Jack cheese and freshly chopped cilantro. This soup holds well in a slow cooker set on Low!”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Melt the butter in a large saucepan over medium heat. Stir in the flour and cook until the flour has turned golden brown, about 3 minutes. Whisk in the vegetable stock and bring to a boil over high heat. Whisk in the pumpkin puree until no lumps remain, then add the chipotle peppers, half-and-half cream, sofrito, Worcestershire sauce, salt, and paprika. Return to a simmer, then reduce heat to medium-low, and cook for 8 minutes until thickened and hot.

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Reviews (26)

Rate This Recipe
Sweet Apron
26

Sweet Apron

This is a delicious, smoky and unexpected twist on basic pumpkin soup. You can find the chipotle peppers and the sofrito in the Hispanic section of your grocery store. Save the leftover chipotles in a ziploc bag in freezer & toss them in the next time you make salsa. Evaporated milk can be subbed for the cream if you want to lighten it up (and next time may use chicken stock). Yummy recipe! Thank you, Chris!

shayna76
19

shayna76

I have made this soup at least 20 times in the past couple of years, and have tweaked it a bit....I like to dice an onion and saute in a TBSP of light butter until soft. I use almond milk in place of a the cream, and chipotle seasoning powder in place of the adobo. I also like mine very spicy, so I add lots of cayenne and fresh ground black pepper. The perfect topping for this is a TBSP sour cream (I use fat-free) or a dollop of goat cheese. I eat this several times a week in the winter; with the above modifications, it's actually a very low-calorie soup.

JBKINCAID
17

JBKINCAID

Well, this is very good. I feel like it's the perfect base to be truly excellent, it's just missing a little something. I ended up only using 1 cup of 1/2 & 1/2 because the roux and the pumpkin were already creamy and thick. And frankly, the extra cream would've made it just a bit more bland. The spice is nice, the flavors good, just needs a little oomph. Maybe some good maple syrup to round out the flavors? I'm not sure. Also, I'm not super familiar with canned chipotles in adobo, but mine still had the seeds, which I put in the soup, which are a bit disconcerting when they end up in your mouth. Should I have seeded them? Would've been a mess. Great start, though, and still very good as is. Thanks!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 145 cal
  • 7%
  • Fat
  • 9.5 g
  • 15%
  • Carbs
  • 13.3 g
  • 4%
  • Protein
  • 3.4 g
  • 7%
  • Cholesterol
  • 24 mg
  • 8%
  • Sodium
  • 790 mg
  • 32%

Based on a 2,000 calorie diet

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