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Chipotle Pumpkin Soup

Chipotle Pumpkin Soup Recipe

  • 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 chicken stock, depending on desired thickness and how thick your pumpkin pure 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
  • Toasted, shelled pumpkin seeds (pepitas)
  • Cilantro
  • Creme fresca, creme fraiche or sour cream thinned with a little water so that it's runny
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