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 1/2 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 1/2 lime, or more. to taste
Instructions
- Heat 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 heat to a simmer and cover with a lid and simmer for 30 minutes. Remove the lid and continue to simmer for another 10 minutes.
- Add the lime juice and mix well. Taste the soup then season with sea salt and freshly cracked pepper, to taste.
- Make the lime sour cream by adding a few tablespoons of sour cream to a small dish then add juice from half a lime and mix. Taste and add more lime juice, if needed, per your tastes.
- Serve soup with some lime sour cream drizzled on top and lots of freshly chopped cilantro on the side. Enjoy!