Prep 0 mins
Cook 1 hr 10 mins
This is a nice twist on traditional pumpkin soup. Chipotle chiles give this soup a pleasant heat and smokiness without making it too spicy. Garnish with toasted pumpkin seeds or a light drizzle of pumpkin seed oil
- 1 small pumpkin, halved and seeds removed (2 to 2 1/2 pounds) or 1 small butternut squash or 1 small acorn squash
- 236.59 ml water
- 44.37 ml olive oil
- 29.58 ml butter
- 1 large yellow onion, chopped
- 2 large carrots, peeled and chopped
- 1 red bell pepper, cored, seeded, and chopped
- 2 garlic cloves, chopped
- 473.18 ml chicken broth or 473.18 ml vegetable broth
- 2 chipotle chiles in adobo, seeded and chopped
- 2.46 ml salt
- 2.46 ml fresh ground black pepper
- 29.58 ml chopped fresh rosemary
- creme fraiche, for garnish (or sour cream mixed with lime juice)
- 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.
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.
This is one of the spiciest dishes I have ever eaten. The flavor was difficult to taste through the spiciness. I put cinnamon and sour cream on the soup to make it bearable. If made again, it will have less of the spicy chiles so the pumpkin flavor can come through.