Sometimes you just want a hearty soup. The kind that warms you up and sticks to your ribs. I was thinking of making some butternut squash soup, and then I came across these “pie pumpkins” at the grocery store. My family loves pumpkin pie but I’m not a huge fan. Still, these pumpkins sparked my curiousity, and I thought why not make a savory soup with the pumpkins?
Hearty Chipotle Pumpkin Soup
I am a fan of sweet and spicy dishes. When I was a kid the only Chinese food I’ve ever had was Chicken Chow Mein, so I thought I didn’t like Chinese food. It wasn’t until I tried Szechuan Chicken that I realized just how much I really did like this cuisine, especially the spicy dishes.
Since everyone in my family likes spicy food, I decided to add some heat to this pumpkin soup and picked up a can of chipotles in adobo sauce. You can easily find this in the Mexican food aisle. If you are a fan of spicy food you have to try this one. The first time I had it was in a creamy pasta sauce with chicken, made by my older sister who is a fantastic cook. It was really delicious but oh so spicy. So beware a little goes a long way.
In fact, I’d suggest cutting back this recipe if you are at all worried about the heat. You can always add more, but it is much harder to take away the heat.
Oh yeah, those pie pumpkins were a big disappointment. One had a huge rotten area on the inside and the other was as hard as a rock. Since I had my hopes for this recipe I ended up using a large can of pumpkin instead. It worked great, but if you get your hands on some good pie pumpkins and want to use them here’s what I originally planned to do. Remove the rind and seeds. Then chop the flesh into small chunks and cook them in chicken broth. Once the pumpkin is soft, move it to a blender or use a immersion blender to puree it. Proceed with the rest of the recipe below.
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- 1 - 29 oz canned pumpkin
- 1 cup chopped onion
- 2 cloves garlic, minced
- 2 tablespoons of olive oil
- 1 chipotle in adobo sauce, minced
- 1 quart of chicken broth
- Salt & Pepper
- Heat olive oil in a large pot.
- Saute onions until translucent about 3 minutes
- Add the chipotle and garlic and stir well for about a minute being careful to not let the garlic burn.
- Add pumpkin and chicken broth and salt and pepper.
- Simmer for about 15 minutes.
- Taste test and add more salt, pepper and/or minced chipotle as desired.