Sunday, October 21, 2012
Chipotle Pumpkin Soup
This soup also ended up being a lot lower fat and healthier than my other go-to pumpkin soup since I didn't need to use coconut milk as the liquid base and source of flavor, just as a garnish.
Chipotle peppers give a bit more depth, smokiness, and southwestern bite than just straight "heat", unless you get a chunk of pepper in your first bite like my husband, then it may seem too hot. I'll have to use a real blender instead of a hand-blender next time. (He still ate the rest...which is impressive considering he has never been a big fan of pumpkin). If you really like heat, give it the whole pepper-I'm just warning you that they are potent.
I made it for a crowd so the listed amounts are adjusted from what I used to create a smaller batch.
1 tsp olive oil
1/2 small onion, chopped
2 garlic cloves, chopped
1/2 tsp cumin
1/2 of 1 chipotle pepper (canned in adobo sauce), chopped
24 oz. canned pumpkin (not pumpkin pie filling)
3 cups broth
1 tsp dried oregano
1 tsp salt (if needed depending on how salty your broth is)
1 TBSP lime juice
roasted pumpkin seeds
Saute the onion for a few minutes in olive oil, then add garlic, pepper and cumin and cook a minute until very fragrant. Add pumpkin, broth, oregano, salt and simmer for 20 minutes on med heat, stirring often. Add lime juice and then puree soup together (my immersion/hand-blender left a few little chunks...so I would recommend a real blender). Add more broth, if needed, for desired consistency. Garnish soup with a drizzle of coconut milk, toasted pumpkin seeds, and cilantro. I had a flask of additional coconut milk available for anyone that wanted to tame down the heat a bit.
If you are feeling in the mood for a "theme" meal, you could serve it in a hollowed-out pumpkin OR a pumpkin shaped bread bowl!