Chipotle Pumpkin Soup
Warm up with a bowl of velvety-smooth Chipotle Pumpkin Soup, a comforting blend of autumnal flavors with a smoky, spicy kick. This quick and easy recipe combines the earthy sweetness of pumpkin puree with the bold heat of chipotle peppers in adobo sauce, perfectly balanced by warming spices like cumin and cinnamon. A swirl of heavy cream or coconut milk adds a touch of richness, while optional garnishes of toasted pumpkin seeds and fresh cilantro deliver delightful texture and freshness. Ready in just 35 minutes, this creamy pumpkin soup is perfect for weeknight dinners or as a show-stopping starter for fall gatherings. Keywords: chipotle pumpkin soup, creamy pumpkin soup, fall soup recipes, smoky pumpkin soup.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium (diced) yellow onion
- 3 minced garlic cloves
- 15 ounces (canned or homemade) pumpkin puree
- 3 cups chicken or vegetable broth
- 1 pepper (finely chopped, adjust to taste) chipotle peppers in adobo sauce
- 1 teaspoon ground cumin
- 0.5 teaspoons ground cinnamon
- 0.5 cups heavy cream or coconut milk
- 1 teaspoon (or to taste) salt
- 0.5 teaspoons (or to taste) black pepper
- 2 tablespoons pumpkin seeds (optional, for garnish)
- 1 tablespoon (chopped) fresh cilantro (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes, until soft and translucent.
Add the minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.
Stir in the pumpkin puree, chicken or vegetable broth, chipotle pepper, cumin, and cinnamon. Mix well to combine.
Bring the mixture to a simmer over medium-high heat. Reduce the heat to low, cover, and let simmer for 15 minutes to allow the flavors to meld.
Using an immersion blender, puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until smooth, then return to the pot.
Stir in the heavy cream or coconut milk. Season the soup with salt and black pepper, adjusting to taste. Simmer for an additional 2-3 minutes.
Ladle the soup into bowls and garnish with pumpkin seeds and chopped cilantro, if desired. Serve warm.
Nutrition Facts
Calories |
1128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.6 g | 120% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 5177 mg | 225% | |
| Total Carbohydrate | 61.5 g | 22% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 23.9 g | ||
| Protein | 18.9 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 313 mg | 24% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1470 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
