Chipotle-Pumpkin Soup
photo by Debbwl
- Ready In:
- 1hr 10mins
- Ingredients:
- 14
- Serves:
-
10
ingredients
- 1 1 small butternut squash or 1 small acorn squash
- 1 cup water
- 3 tablespoons olive oil
- 2 tablespoons butter
- 1 large yellow onion, chopped
- 2 large carrots, peeled and chopped
- 1 red bell pepper, cored, seeded, and chopped
- 2 garlic cloves, chopped
- 2 cups chicken broth or 2 cups vegetable broth
- 2 chipotle chiles in adobo, seeded and chopped
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 2 tablespoons chopped fresh rosemary
- creme fraiche, for garnish (or sour cream mixed with lime juice)
directions
- Preheat the oven to 400°F.
- Place the pumpkin, cut side down, on a baking sheet with sides. Add water and 1 tablespoon of the olive oil to the pan and roast the squash until it is soft to the touch, 40 to 45 minutes.
- Melt the butter and the remaining 2 tablespoons olive oil together in a large saucepan over medium heat. Add the onion and saute until the onion is soft and light brown.
- Add the carrots and bell pepper and continue to cook and stir until the carrots are soft, about 10 minutes. Add the garlic and cook, stirring constantly, for 1 to 2 minutes, until it is fragrant but not brown.
- Add the broth, chipotle chiles, salt and pepper and bring the soup to a low boil over medium-high heat. While the soup is coming to a boil, scoop out the pumpkin flesh. Discard the skin and add the pumpkin to the soup. Reduce the heat to low and simmer, uncovered, for 25 to 30 minutes.
- Remove the soup from the heat and stir in the rosemary. Allow the soup to cool slightly before pureeing. Working in batches if necessary, puree the soup in a blender until smooth. Reheat if necessary and serve warm. Season with salt and pepper to taste.
- Optional garnishes: Drizzle lightly with pumpkin seed oil; Sprinkle with toasted pumpkin seeds; Dollop with creme fraiche or sour cream mixed with lime juice.
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Reviews
-
Wagons ho! The pumpkins are moving west. This soup has the warm smoky flavor of the southwest with the color of the Arizona mounts. Made as written. Garnishing with a dollop of sour cream with lime is a must for this wonderful soup as it adds so much to the depth of it's flavor. Thanks so much for the post.
RECIPE SUBMITTED BY
I love cooking for family and friends. I especially enjoy baking...it is like combining art and science to create something extraordinary.
I am most known for making desserts like Recipe #336060. My pet peeve: when people sign-up to bring dessert to a pot-luck or dinner party and they bring something pre-made from the store. My friends and family now know to always let me bring the dessert. :)
I enjoy traveling and believe that one of the best ways to experience a culture is through food. I have lived in Germany, Spain and Switzerland, and currently live in the US.
My rating system:
5 stars - Excellent! Delicious! Could not be better...will make often.
4 stars - Very good! May tweak slightly.
3 stars - Good base recipe. Will need to tweak.
2 stars - Ok. Will keep looking.
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