Try this Pumpkin Chipotle Soup recipe, or contribute your own.
- salt and pepper to taste
- 1 clove garlic chopped
- 2 tbsp olive oil
- 1/2 cup heavy cream
- 1/2 cup chopped onions
- 1 tsp ground cumin
- 2 tsp red wine vinegar
- 2 cups pumpkin puree
- 32 oz chicken broth
- 1 tsp ground coriander
- 1 tbsp chipotles in adobo sauce
- 1/8 tsp ground allspice
- 2 tsp granulated sugar substitute
- Carbohydrate 26.5891912651149 g
- Cholesterol 126.983925750644 mg
- Fat 27.7814184174013 g
- Fiber 7.70611684185144 g
- Protein 29.5799592070012 g
- Saturated Fat 9.02572058789664 g
- Serving Size 1 1 Serving (266g)
- Sodium 310.5294990772 mg
- Sugar 18.8830744232635 g
- Trans Fat 2.21204011054322 g
- Calories 475 calories
Step-by-step
- Heat olive oil in a medium saucepan.
- Saute onions and garlic for 3-4 minutes until translucent.
- Add chipotles, coriander, cumin, allspice, and sugar substitute to the pan and cook for another 2 minutes.
- Add the pumpkin puree and chicken broth to the pot and simmer for about 5 minutes.
- Using an immersion blender, blend the soup in the pot until smooth (if you don't have one, add the soup to a traditional blender, blend and return to the pot when smooth).
- Add the heavy cream and red wine vinegar and simmer for another five minutes or so.
- Taste, then season with salt and pepper as desired.
- Serve hot, garnished with sour cream (other optional garnishes shown: pepitas and cilantro).
Replacing the chicken broth with a rich vegetable stock transforms the base notes from savory poultry to an earthy profile, fundamentally altering how the pumpkin interacts with the spices. When adapting this recipe for different yields, scaling quantities requires careful attention to the reduction rate, because doubling the liquid does not always mean doubling the evaporation time over the burner. Ground spices such as coriander, cumin, and allspice release fat-soluble flavor compounds when bloomed directly in heated olive oil for two minutes, a technique that extracts deeper aromatics than simply boiling them in the broth. Determining doneness without a thermometer relies entirely on visual and textural cues, specifically watching for the onions to turn translucent during the initial sauté and observing when the simmering pumpkin and broth mixture achieves a unified consistency before the heavy cream and red wine vinegar are introduced.
Pureeing the hot soup requires caution when transferring liquids to a traditional countertop blender, filling the container only halfway and venting the lid with a folded towel to prevent steam pressure from creating a hazard. Simmering the final mixture for five minutes after incorporating the dairy allows the proteins to stabilize without curdling from excess heat. Adjusting the seasoning with salt and pepper must occur at the very end of the cooking process, after the vinegar and spices have fully melded with the pumpkin puree. Storing leftovers in an airtight container in the refrigerator for up to four days preserves the integrity of the dairy, though the chipotle heat may intensify slightly as the soup rests.
