Author Adapted by Pam / Original by Simply Recipes
Large Dutch oven
Chipotle Pumpkin Soup:
⅓yellow onion, diced
2-3cloves of garlic, minced, to taste
½-1chipotle pepper, minced*Use canned chipotle peppers in adobo sauce
1-2tspadobo sauce, to taste
115 (oz)can of pumpkin puree*Not the pie filling
2 cupschicken 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:
Juice from 1/2 lime, or more. to taste
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!