Chipotle Pumpkin Soup
Servings 2
Equipment
- Large Dutch oven
Ingredients
Chipotle Pumpkin Soup:
- 2 tsp olive oil
- ⅓ yellow onion, diced
- 2-3 cloves of garlic, minced, to taste
- ½-1 chipotle pepper, minced *Use canned chipotle peppers in adobo sauce
- 1-2 tsp adobo sauce, to taste
- ⅓ tsp cumin
- ⅓ tsp dried oregano
- 1 15 (oz) can of pumpkin puree *Not the pie filling
- 2 cups chicken broth (or vegetable broth)
- Juice from ½ lime, or more, to taste
- Sea salt and freshly cracked pepper, to taste
- Fresh cilantro, chopped, for serving
Lime Sour Cream:
- 3 tbsp sour cream
- Juice from ½ lime, or more. to taste
Instructions
- Prepare the soup by heating the olive oil in a large saucepan over medium heat. Add the onion and cook, stirring often, for 4-5 minutes.
- Add the minced garlic, chopped chipotle, chipotle juice, cumin, and oregano, then cook, stirring constantly, for 1 minute.
- Add the canned pumpkin puree, then whisk in the chicken broth. Bring to a boil, then reduce the heat to a simmer and cover with a lid. Simmer for 30 minutes.
- Remove the lid and continue simmering for another 10 minutes.
- Add the lime juice and mix. Taste the soup, then season with sea salt and freshly cracked pepper to taste.
- Prepare the lime sour cream by adding a few tablespoons of sour cream to a small dish, then add juice from half a lime and a pinch of salt and mix. Taste and add more lime juice, if needed.
- Serve soup with lime sour cream drizzled on top and lots of freshly chopped cilantro on the side. Enjoy!