Saturday, October 25, 2014

Spicy Chipotle Pumpkin Soup


The Halloween jack o' lanterns get cooked as soon as they show signs of getting soft. And oh the joy of fresh pumpkin! Smoothies, pie, custard, you name it. And this week, Spicy chipotle pumpkin soup! Yum!


3 T butter
olive oil
2 large onions, sliced or chopped
4 cloves garlic, minced

2 t coriander
2T cumin
2 chipotle chiles in adobo chopped fine
2 t salt

8 cups cooked pumpkin puree (I make my own, see below)
8 cups water, chicken broth, or veggie broth, or any mix
1 cup greek yogurt or sour cream

Heat olive oil and 3T butter in a big soup pot. Add onions, coriande, cumin, chipotles, salt and a few grinds of fresh pepper and saute onions till tender - 5-6 minutes. Add garlic and saute at least 1-2 minutes more to soften. Add pumpkin and broth. Bring to a boil stirring constantly then reduce to a simmer and simmer covered for 20-30 minutes. At the last minute stir in the yogurt or sour cream. When done, let cool, and blend it all up in a blender. Reheat, and serve with a dollop of sour cream or yogurt.

If you like it thinner add more broth and water. If you like it spicier add more chipotle at the end, but be careful because they’re strong!!

If you want to make it into spicy pumpkin tortilla soup add shredded chicken, cooked peppers, corn, beans or the like and reheat before serving. Serve with a dollop of sour cream.


** To cook a pumpkin, Preheat the oven to 450 degrees. Cut the stem off. Quarter the rest, and remove seeds. You can save them to toast them later if you like. Put flesh side down in a baking dish or foil lined large cookie tray (it WILL leak so make sure you have sides on whatever you use to prevent your oven from becoming a mess. If quarters are too big, chop them up further till they fit. Bake at 450 for 1 hr. Peel off the skin and puree in the blender when cool enough to work with. A medium size pumpkin gives you 8 cups… between the size of a soccer and a basket ball!