Fall conjures up many comforts. Pumpkin spice. Cozy, cable-knit oversized sweaters. Mugs of steaming hot something-or-other. The late afternoon sun casting a warm glow on the landscape.
And SOUP! I love to experiment with soups come fall. Here’s a unique soup to try out this weekend. Get your pumpkin spice fix on, and eat with a hunk of great bread.
Chipotle Pumpkin Soup
2 tablespoons olive oil
1 medium yellow onion, chopped
3 garlic cloves, chopped
1 teaspoon ground cumin
1-2 chipotle peppers (canned in adobo, 1 for mild, 2 for spicy), chopped
3 (15-ounce) cans of canned pureed pumpkin)
5 cups chicken stock
1 teaspoon dried oregano
2 teaspoons salt
2 tablespoons lime juice
Sauté onions, garlic, cumin, chipotle: Heat oil in a large pot on medium high heat. Add the onions and cook for 3-4 minutes, until softened. Add the garlic, cumin, and chipotle, cook for 1 minute more.
Add the pumpkin, chicken stock, oregano, and salt. Bring to a simmer, reduce the heat and simmer for 20 minutes, partially covered.
Purée soup: Remove the soup from heat. Working in batches of 2 cups each, purée the soup in batches, holding down the lid the your blender tightly while puréeing, and starting on a slow speed. Return the puréed soup to the pot.
Add lime juice and more seasonings: Add lime juice. Adjust seasonings to taste, adding more salt, cumin, oregano, or chipotle to taste. If the soup is too thick, add more stock or water to desired consistency.
Garnish with toasted pumpkin seeds (pepitas), crema fresca drizzled over the top, sliced avocado, and chopped cilantro.